1cupseeded and finely chopped tomatoesfrom 2 large tomatoes
1tablespoonketchupor tomato paste
1teaspoonpaprika
2cupsfish broth*reserved cooking liquid
Patisfish sauce or salt, to taste
Ground black pepper¼ teaspoon
Instructions
Deboning the Fish: It's best to remove the scales while the fish is still frozen. Scale the fish and rinse well. Set aside to thaw completely .
Once thawed, carefully separate the meat from the skin by gently scraping with a spoon. Marinate the bangus skins (you just need 2) in lemon juice and soy sauce. Set aside.
Prepare the Cooking Liquid for the fish meat: Add water, bay leaves and onion in a pot and bring to a boil. Once boiling, simmer for 3 to 5 minutes. Then, increase the heat to medium and add the deboned fish meat. Cook for 2 minutes. Fish out the meat (set aside) and strain the fish broth . Reserve 2 cups of broth.
To Make the Filling: Heat the oil and saute the onion until translucent then add the garlic. Next, add in the carrots and sauté for a minute before adding in the fish and raisins. Cook for another minute then add the chopped pickles. Add salt and pepper, according to your taste.
Turn the heat off and cool for 5 minutes. Add the beaten eggs and grated cheese. Mix well and let completely cool.
To Make the Sauce(This is optional but recommended) : Heat the oil in a saucepan. Add the onions and cook for a minute before adding in the garlic. Stir and add the finely chopped tomatoes, ketchup and paprika. Mix and cook for 2 minutes then add the fish broth. Continue cooking on medium to medium-high heat until the liquid is reduced by half and like the consistency of thicker salsa, about 10 minutes. Transfer to a small bowl.
To Stuff the Bangus: Lay six to seven 12-inch lengths kitchen twine (spaced about an inch apart) on a chopping board. Position one whole fish skin on top, making sure the twines are spread out evenly throughout the length of the fish. Open the skin and stuff half the filling on the lower half of the skin (including the head). Pack it nicely then cover with the empty half. Adjust the filling and twine and starting from the middle, tie each twine tightly (without tearing the skin) making sure the skin ends meet where the opening is. Tie the rest of the twines. Do the same with the other fish. If it’s not perfectly tight or there are some spots that open up, don’t worry. Just get another piece of twine and tie that spot again.
Preheat the oven to 400F. Line a rimmed cookie sheet or any shallow baking pan with aluminum foil. Liberally brush with oil or butter then lay the stuffed bangus beside each other, making sure to leave enough space between them. Then, generously brush the top with butter/oil.
Roast for 20 minutes or until nicely browned and crisp on the outside. Switch to broil for about 2 to 5 minutes if more browning is preferred. Remember to keep the oven half open and watch carefully to prevent burning the fish skin.
Let cool for a few minutes then remove twine before serving. Serve with the sauce, if making.