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Ginisang Munggo with Tinapa and Fried Red Snapper

Prep Time3 hrs
Cook Time30 mins
Total Time3 hrs 30 mins
Servings: 4
Author: Vanjo Merano


  • 1 cup Mung beans
  • 4 pieces Red snapper fillets
  • 1/4 cup smoked fish flakes tinapang isda
  • 1 medium onion chopped
  • 4 cloves garlic crushed
  • 1 medium plum tomato cubed
  • 3 tablespoons fish sauce
  • 1/4 teaspoon ground black pepper
  • 13 tablespoons cooking oil
  • 1 1/2 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 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.
  • 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!


Serving: 4g