Clean and cut bangus into serving pieces. Sprinkle with salt.
Mix bagoong, onion, ginger, tomatoes, and garlic.
Spread a teaspoonful of bagoong mixture on each bangus piece.
Wrap each piece securely in mustard leaf. You can use a toothpick or string.
Arrange wrapped bangus in a pan. In another pan, boil remaining bagoong mixture and thin coconut milk. Stirring vigorously to avoid curdling.
Pour into arranged bangus pieces; then add siling pansigang and thick coconut milk.
Simmer for ten minutes and continue stirring sides gently until the desired consistency is reached.
Serve hot or cold as desired. Good for 4 Persons.