1 kilo fish fillet (50 grams each)
1 pack honey cured bacon (250 grams)
2 tbsp. calamansi juice
salt, pepper, vetsin to taste

SHRIMP SAUCE:
2 tbsp. butter
4 cloves garlic, pounded
1/4 cup onions, diced
1/2 cup shrimps, peeled and sliced thin
salt, pepper, vetsin to taste
1 cup soup stock
1 tbsp. milk
1 tbsp. cornstarch dissolved in a little water

Marinate fish in juice and seasonings. Wrap around each fish fillet 1 strip of bacon. Arrange in Pyrex dish. Add shrimp sauce and bake at 350 degrees F. for 30 minutes or until done.

Shrimp Sauce:
Saute garlic and onions in butter. Add shrimps and simmer until shrimps turn to pink. Add soup stock and season to taste. Add milk and dissolved cornstarch and continue stirring until thick.