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Ingredients:
| 1 kg | (2 pc) | boneless bangus |
| 1 tbsp | (3 pc) | calamansi juice |
| 2 | tbsp | soy sauce |
| 2 cups | +2 tbsp | cooking oil |
| 1 pc | (40 g) | onion, chopped |
| 1 pack | (250 g) | MAGNOLIA CHICKEN TIMPLADOS ALL AROUND GINILING |
| 1 pc | (100 g) | carrot, grated |
| 2 | tbsp | raisins |
| 2 | tbsp | celery, chopped |
| 2 | tbsp | pickle relish |
| 1/8 | tsp | pepper |
| 1/2 cup | (125 g) | tomato sauce |
| 1 pack | (160 g) | MAGNOLIA CHEEZEE |
| 3 | pc | MAGNOLIA BROWN EGGS |
| 1/4 | cup | MAGNOLIA ALL PURPOSE FLOUR |
Procedure:
1. Marinate fish skins in calamansi juice and soy sauce.
2. Steam or boil fish meat in enough water then flake meat. Remove bones. Set aside.
3. Heat 2 tbsp oil in a pan and sauté onion, carrot, giniling, fish, raisins, celery, pickle relish, pepper and tomato sauce. Cook mixture until slightly dry. Remove from heat.
4. Cool down mixture and then add cheese and eggs. Mix well.
5. Put mixture into fish skins. Dredge in flour and then deep fry in hot oil.
Makes 10 servings.
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