Ingredients:
•320g Tinapang Bangus (smoked milkfish), sliced
•4 medium red tomatoes, diced
•6 cloves garlic, minced
•1 medium onion, diced
•1–2 tbsp soy sauce (adjust lightly, tinapa is already salty)
•1 cup water
•Ground pepper, to taste
•Oil, for frying
👩🍳How to Cook:
1.Heat oil in a pan and fry the tinapang bangus until lightly crisp on the edges. Set aside.
2.In another pan, sauté garlic and onion until fragrant but not over-browned.
3.Add diced tomatoes and cook until soft, keeping it slightly chunky (do not over-mash).
4.Pour in water and a small amount of soy sauce. Simmer for 3–5 minutes until slightly thick.
5.Add ground pepper and adjust taste carefully.
6.Place the fried tinapang bangus on a plate.
7.Spoon the hot tomato sauce generously over the fish.
8.Finish with fresh spring onions on top.
By: Chef Myles
