How to cook Filipino Pompano or Bangus En Tocho
- 1 large whole (about 2 pounds) pompano or milkfish (bangus), cleaned and cut into serving pieces
- Flour for dredging
- Cooking oil for frying
- 6 cloves garlic, minced
- 1 thumb-sized ginger, julienned
- 2 roma tomatoes, diced
- 1 medium-sized onion, sliced
- 1/2 cup canned black beans
- 2 firm tofu, fried and cubed
- 1/2 cup water (you can add more water if you want more sauce)
- 2 tablespoons oyster sauce
- Salt and pepper to taste
- Spring onions, cut in an inch
- Season fish with salt. Let sit for 15 minutes then dredge in flour. Fry in cooking oil until golden brown. Set aside.
- Discard the oil from the pan, leaving about 2 tablespoons.
- Saute garlic and ginger until light brown. Add tomatoes and onions and saute until tomatoes are soft.
- Add black beans and fried tofu. Saute for about a minute. Add water and oyster sauce. Mix well.
- Season with salt and pepper to suit your taste. Simmer for 3 minutes.
- Add fish. Cover with sauce and simmer for another 5 minutes.
- Add spring onions. Simmer for 3 more minutes. Remove from heat.
- Serve the Filipino Pompano or Bangus En Tocho with hot steamed plain rice.
The Filipino Pompano or Bangus En Tocho
recipe easy to cook and so good!
Bangus En Tocho
or simply Tochong Bangus
or Totsong Bangus
is an old Filipino dish that in translates in English to “milkfish with black beans and soy cakes.”
I don't use bangus. I love bangus but it has a lot of fish bones making it quite difficult to eat. I often used tilapia, but in this recipe I use pompano.
Here is my version of Totsong Isda that is slightly different from the original version, but sure is more appealing especially to kids because of the hint of sweetness that oyster sauce adds to it.
This recipe for Filipino Pompano or Bangus En Tocho serves/makes: 6 servings
The Filipino Pompano or Bangus En Tocho recipe is adopted from The Philippine Cookbook.
Main Ingredient: Pompano
Preparation Method: Poached/Simmered