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Preparation and cooking time: 3 hours
1 piece bangus, whole and cleaned
3 pieces galunggong, cleaned
1 cup salt
½ cup sugar
3 liters water
2 cups rice, uncooked
1 cup sugar
8 pieces teabags
1. Dissolve salt and sugar in water then place bangus and galunggong to brine for 1 hour.
2. Rinse and place fish on a rack to completely dry.
3. Smoke fish for 1 – 2 hours until colored.
4. Cool smoked fish then brush with vegetable oil before storing.