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Ginisang Munggo with Tinapa and Fried Red Snapper

Ginisang Munggo with Tinapa and Fried Red Snapper was the perfect combination for lunch; all it needed was a cup of warm rice.

Difficulty Expert
Time 30 min
Servings 4
Ingredients 12
Steps 9
Ginisang Munggo with Tinapa and Fried Red Snapper
Cuisine not specified Updated 8/11/2016

Ingredients

Measured from the catalog payload.

  • 1 cup mung bean
  • 4 pieces red snapper fillet
  • 1/4 cup smoked fish flake
  • 1 onion chopped
  • 4 cloves garlic crushed
  • 1 plum tomato cubed
  • 3 tablespoons fish sauce
  • 1/4 teaspoon ground black pepper
  • 13 tablespoons cooking oil
  • 1 1/2 to 2 cups water
  • 4 cups water
  • 2 tablespoons coarse sea salt

Instructions

9 cooking steps

  1. Pour 4 cups water in a bowl. Add the Mung beans and soak overnight. Discard the water. Set aside.
  2. Rub salt all over the Red snapper. Heat a frying pan and pour-in 10 tablespoons of cooking oil. Once the oil gets hot, fry both sides of the fish until it turns crispy. Set aside.
  3. Heat the remaining oil in a pan. Saute onion, garlic, and tomato.
  4. Add the smoked fish flakes. Cook for a minute.
  5. Add the soaked Mung beans. Stir fry for 1 to 2 minutes.
  6. Pour-in 1 1/2 to 2 cups water. Let boil. Cook low to medium heat until the Mung beans gets very tender to the point that you can mush it easily. You may add more water if needed.
  7. Add fish sauce, ground black pepper and Malunggay leaves. Continue to cook for 2 to 3 minutes.
  8. Transfer to a serving bowl. Place the crisp fried red snapper on the side.
  9. Serve with rice. Share and enjoy!

Catalog details

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