Clean the bangus by removing the gills, scales and innards. Then slice it into 4 pcs. Wash and drain and place in a colander then set aside.
Heat cooking oil in a wok or frying pan about 1 to 2 cups. Fry the bangus until golden brown and the skin is crispy. When done, remove from pan and set aside.
In the same pan, reduce the oil to 2 tablespoon and sauté ginger, onion and garlic until fragrant,
Add the sliced papaya and sauté again for 1 minute. Add patis and let it sizzle for a minute without stirring.
Then add 2 to 3 cups of water and bring to a boil. Simmer for 10 minutes or until the papaya is tender.
Add in the fried bangus, long green chilies, dahon ng sili, salt and pepper to taste and 1/2 tsp. of granulated seasoning.
Simmer for 1 to 2 minutes then turn off heat. Serve hot with cooked rice.