Manila Gold® · Main dish

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

Name: Stuffed Boneless Bangus Belly with Asparagus and Bacon with a Creamy Wasabi, Calamansi Sauce
Yield: 6 servings
Ingredients: 2 pkgs Magnolia® Boneless Baby Bangus (Defrost and pat-dry); 1 lb Asparagus (pencil, cut off ends, Sauté with Garlic, Salt & Pepper, set aside); 1/2 lb Bacon (Pre-cooked strips); 1 ea Japanese Eggplant (Sliced thin, Lengthwise); 1 lb Fresh Baby Spinach (Cleaned, Stems off); 1 ea Granny Smith Apple (Cored, Sliced thin); 1 tsp Sea Salt; 1 tsp Fresh Cracked Black Pepper; 1 cup mayonnaise; 1 tbsp Wasabi Paste; 4 pkgs Manila Gold® Calamansi Juice; 1/4 bunch Cilantro (Fresh, Cleaned, Chopped); 1/2 cup Red Onion (Minced); 1 tsp Sea Salt; 1 tsp Fresh Cracked Black Pepper

Servings: 6
Ingredients: 15
Steps: 7

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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!!!