Clean the bangus, remove the internal organs and gills. Slice the bangus into 4 to 5 pcs.
Rub with salt and set aside for at least ten minutes.
Fry the fish and cover the frying pan because oil has a tendency to splatter.
When it turns golden brown, remove from oil and set aside.
Fry the rest of the bangus until every fish is already fried.
On the frying pan where you fried the bangus, remove the oil and transfer to a container and leave at least 1 tablespoon on the frying pan.
Saute garlic, onion and tomatoes. Stir-fry for at least 2 minutes or until they are cooked.
Then add the tomato sauce, carrots, bell pepper and simmer until the liquid evaporates or until the consistency is thick.
Add the green peas and fried bangus and simmer for at least half a minute.
Season with patis, ginisa mix and sugar and adjust the amount if necessary.