Stuffed Boneless Bangus Belly with Asparagus and Bacon with a Creamy Wasabi, Calamansi Sauce

Yield: 6app

2pkgs Boneless Baby Bangus, Magnolia Brand, Defrost and pat-dry
1lb Asparagus, Pencil, cut off ends, Sauté with Garlic, Salt & Pepper, set aside for assembly
1/2lb Bacon, Pre-cooked Strips
1ea Japanese Eggplant, Sliced thin Length-wise
1lb Fresh Baby Spinach, Cleaned, Stems off
1ea Granny Smith Apple, Cored, Sliced thin
1tsp Sea Salt
1tsp Fresh Cracked Black Pepper

Ingredients (Wasabi Cream Sauce):
1cup Mayonnaise
1tbs Wasabi Paste
4pkgs Calamansi Juice, Manila Gold Brand
1/4bun Cilantro, Fresh, Cleaned, Chopped
1/2cup Red Onion, Minced
1tsp Sea Salt
1tsp Fresh Cracked Black Pepper

Preparation Instructions:
Assemble by layers, dried bangus bellies, add salt and pepper, add slices of eggplant, add baby spinach, sliced apples. Add in the pre-cooked bacon strips, 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. Rule of thumb: 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, a tasty treat for the warm summer months or a cold winter day!!!

Bon Appetite


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