3223. STUFFED BONELESS BANGUS (MILKFISH) BELLY with ASPARAGUS and BACON with a CREAMY WASABI CALAMANSI SAUCE

2 packages boneless baby bangus, defrosted and pat dry
1 lb. asparagus, cut-off ends, sauteed with garlic, salt and pepper, set aside for assembly
1/2 lb. bacon, cooked
1 each Japanese eggplant, sliced thin, lengthwise
1 lb. fresh baby spinach, cleaned, stems off
1 each Granny Smith apple, cored, sliced thin
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Wasabi cream sauce:
1 cup mayonnaise
1 tablespoon wasabi paste
4 packages calamansi juice
1/4 bunch cilantro, chopped
1/2 cup red onion, minced
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Assemble by layers, dried bangus bellies, add salt and pepper, add slices of eggplant, add baby spinach, sliced apples. Add in the bacon, and add the sautéed asparagus. Place entire bangus layer on top of plastic wrap, fold over and roll into a log. Place roll into foil and roll into tight logs by squeezing the ends. Cook in a preheated 425°F oven for 55 minutes—1 hour, turning twice, inner temperature should reach 165°F. Let cool for 45 minutes. NOTE: Let it rest to 120°F before slicing or it will fall apart when you slice into the loaf. Slice-cut by shingles, layer onto platter an top with the wasabi cream sauce. Eat hot or cold.


bacon recipe courtesy of: Ramar Foods International, Pittsburg Headquarters, 1101 Railroad Ln, Pittsburg, CA 94565