Clean the bangus by removing gills, scale and innards and cut each bangus into 5 pcs.
Wash to remove blood and scales then sprinkle rock salt and coat the bangus thoroughly.
Heat a pan with cooking oil and deep fry the bangus until crispy golden brown. Drain and set aside.
In a wok or large saucepan, saute garlic and onion until fragrant and add in tomatoes.
Stir cook for about 1 minute then pour water and simmer for 3 minutes.
Add more water if it dries up too quickly.
Pour in the beaten eggs and stir slowly to prevent the eggs from forming into a large clump.
Season with salt, magic sarap and pepper.
Then put the fried bangus on the egg mixture and stir until the fish are well coated with the mixture. Serve hot.