Ginisang Munggo with Tinapa and Fried Red Snapper was the perfect combination for lunch; all it needed was a cup of warm rice. This is one of my favorite mung bean recipes. I liked how simple this dish was and I enjoyed the combination of munggo and fried fish along with the extra smokey flavor of the tinapa (smoked fish). The texture from the crispy fried red snapper was simply amazing.
I started by soaking the mung beans in water. I had the munggo sit there overnight so that it can absorb water. This process makes the mung beans become softer, which makes it quicker to cook. The remaining water needs to be discarded after the process.
The Red snapper fillets were prepared first. This was done a few minutes before cooking the Mung beans. Simply rub the fish fillet with salt. Feel free to use other fish varieties. Make sure to fry both sides of the fish until the color turns golden brown. Here is a link that tells you more about this fish.
The Mung beans were cooked after sauteeing the garlic, onion, tomato, and smoked fish. Water needs to be added for the Mung beans to absorb so that it can be soft and mushy. Malunggay leaves were added to provide additional nutritional benefits to this ginisang munggo dish.You can add more water if you want your dish to be soup-like. Adjust the flavor later on by adding more fish sauce.
Try this Ginisang Munggo with Tinapa and Fried Red Snapper Recipe. Enjoy!
Watch the Video on How to Cook Ginisang Munggo with Tinapa and Fried Red Snapper
- 1 cup Mung beans
- 4 pieces Red snapper fillets
- 1 medium onion, chopped
- 4 cloves garlic, crushed
- 1 medium plum tomato, cubed
- 3 tablespoons fish sauce
- ¼ teaspoon ground black pepper
- 13 tablespoons cooking oil
- 1½ to 2 cups water (for cooking)
- 4 cups water (for soaking)
- 2 tablespoons coarse sea salt
- Pour 4 cups water in a bowl. Add the Mung beans and soak overnight. Discard the water. Set aside.
- 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.
- Heat the remaining oil in a pan. Saute onion, garlic, and tomato.
- Add the smoked fish flakes. Cook for a minute.
- Add the soaked Mung beans. Stir fry for 1 to 2 minutes.
- Pour-in 1½ 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.
- Add fish sauce, ground black pepper and Malunggay leaves. Continue to cook for 2 to 3 minutes.
- Transfer to a serving bowl. Place the crisp fried red snapper on the side.
- Serve with rice. Share and enjoy!