Sarangani Bay
Sarangani Bay Bangus Cordon Bleu

Delightful Dishes

Bangus Cordon Bleu


1 medium–sized Sarangani Bay boneless bangus

soy sauce and kalamansi juice

2 tbsp. oil

2 cloves garlic, crushed

1 large onion, chopped

½ cup raisins

1/2 cup kesong puti or cottage cheese

¼ cup chopped ham

¼ cup green peas

1 tbsp chopped celery

1 tbsp chopped parsley

¼ cup diced carrots

¼ kilo bacon


¼ cup button mushrooms, sliced

1 tbsp soy sauce

1 hard–boiled egg, chopped


Rub the fish with soy sauce and kalamansi juice. Set aside.

In a skillet, heat the oil then sauté the garlic, onions, raisins, kesong puti, ham, green peas, celery, parsley, and carrots, cook for about 10–15 minutes, cool.

Stuff the deboned fish with the sautéed mixture.

Wrap the bangus with strips of bacon.

Wrap in aluminum foil then bake or grill until fish is cooked.

Remove the foil and bake uncovered until bacon is crisp and brown.


Combine the mushrooms, soy sauce, drippings, and boiled egg, cook until thick.

Serve with the stuffed bangus.


The stuffed bangus can also be breaded instead of being wrapped in bacon then deep-fried until golden brown

Boneless Bangus