Ginataang Sigarilyas With Tinapang Bangus

4.9 from 7 reviews


  • 1 small boneless tinapang bangus, flaked
  • 1 tbsp canola oil
  • 3 cloves garlic, minced
  • 1 white onion, chopped
  • 300g sigarilyas (winged bean), sliced
  • 1 cup coconut milk (kakang gata)
  • fish sauce to taste


  1. Heat oil in a pan and saute garlic and onion until translucent.
  2. Add flaked tinapa and stir for about 20 seconds.
  3. Add sliced sigarilyas and pour in coconut milk.
  4. Cooked covered for a few minutes until sigarliyas is cooked but is still crunchy.
  5. Season with fish sauce to taste.
  6. Serve with steamed rice