Season the tanigue with salt and pepper. Set aside for at least 15 minutes.

In a pan with hot oil. Fry the fishes until it turns light brown. Flip to cook evenly. Cook the fishes in batches. Then set aside.

In another pan, heat some oil. Saute ginger and garlic until aromatic. Then cook in onions until softened. Add tomatoes and saute for a minute.

Pour in coconut milk and add in the green chillies. Cook on low heat until boiling. Add pepper and fish sauce to taste.

Add in the fried fishes. Cook for 4 to 5 minutes or until the sauce has reduced a bit. Place in the pechay, cook just until the leaves have wilted.