Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a cup of water. Drain. Pick out bones. Flake meat.
Heat 1 Tbsp. of cooking oil in a frying pan and saute ground pork. Add 1 cup of water and simmer until the liquid evaporates. Saute again until brown and set aside.
Saute garlic until brown. Add onion and saute. Add carrot and stir for 2 minutes. Stir in fish meat, green peas, raisins, ground pork and bell pepper. Season with salt and ground pepper, oyster sauce and Worcestershire sauce. Saute for a few minutes then turn off heat.
Transfer cooked mixture to a plate and let it cool. Then, add raw egg and flour and mix thoroughly. Fill in mixture in bangus skin then sew the head opening with needle and thread.
Dredge the bangus in flour until well coated Fry until golden brown. Cool before slicing.
Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.