Pound fish gently to loosen meat from skin.
Gently scrape down the meat from the skin.
Push out the meat from skin.
Pick out bones and flake.
Marinate skin and head of the fish with soy sauce and lemon juice. Set aside.
Sauté garlic until brown.
Add onion, bellpepper and tomatoes.
Stir in fish meat, carrot and pepper.
Season with salt, pepper and worcestershire sauce.
Transfer cooked mixture to a plate.
Cook and add raw egg and flour.
Fill bangus skin with mixture.
Cool before slicing.