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

Servings 6 appetizers


  • 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

Wasabi Cream Sauce

  • 1 cup mayonnaise
  • 1 tbsp Wasabi Paste
  • 4 pkgs Manilla Gold® Calamansi Juice
  • 1/4 bun Cilantro Fresh, Cleaned, Chopped
  • 1/2 cup Red Onion Minced
  • 1 tsp Sea Salt
  • 1 tsp Fresh 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 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!!!
Keyword ManilaGold
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