Ginisang Munggo with Tinapa and Fried Red Snapper

Ingredients for Ginisang Munggo with Tinapa and Fried Red Snapper

• 1 cup mung beans
• 4 red snapper fillets
• 1/4 cup tinapang isda flakes
• 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, divided
• 1 1/2–2 cups water, plus more as needed
• 4 cups water, for soaking
• 2 tablespoons coarse sea salt
• Malunggay leaves

How to cook Ginisang Munggo with Tinapa and Fried Red Snapper

1. 1.Soak mung beans in 4 cups water overnight; drain. Rub snapper with sea salt.
2. 2.Heat 10 tablespoons oil and fry snapper on both sides until crisp; drain.
3. 3.Heat remaining oil and sauté onion, garlic, and tomato. Add tinapang isda and cook 1 minute.
4. 4.Stir-fry mung beans 1–2 minutes, add 1 1/2–2 cups water, and simmer low-medium until very tender and mashable.
5. 5.Season with fish sauce and pepper; add Malunggay leaves for 2–3 minutes. Serve with fried snapper and rice.