How to cook Filipino Totsong Bangus
- 1 whole milkfish (bangus)
- Salt and pepper to taste
- Cooking oil for frying
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 2 Roma tomatoes, chopped
- 1 cup vinegar
- 2 squares tahure (fermented bean cakes - tofu)
- 1/2 cup water
- 1/2 cup canned tausi (Oriental fermented black beans), rinsed and drained
- Carefully clean the fish; remove the entrails and gills. Cut off the head, fins and tail.
- Rinse the fish under running cold water and pat dry with paper towels. Cut into serving pieces.
- Season with salt and pepper to taste and let stand for about 30 minutes.
- In a skillet over medium heat, heat about 1 inch deep of oil. Carefully add fish and cook for about 3 - 5 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.
- In another pan over medium heat, heat about 1 tablespoon of oil. Add onions, garlic and ginger and cook until aromatic. Add tomatoes and cook, mashing with back of spoon, until softened.
- In a bowl, mash tahure. Add vinegar and water and stir until combined. Add tahure mixture to pan and bring to a boil, uncovered and without stirring, for about 3 - 5 minutes.
- Add bangus and tausi. Cover and continue to cook for about 8 to 10 minutes or until fish is cooked and sauce is reduced. Season with salt and pepper to taste.
- Transfer to a serving platter and serve the Filipino Totsong Bangus hot with steamed plain rice.
Prep time: 15 mins
Cook time: 20 mins
Total time: 1 hr and 5 mins
The Filipino Totsong Bangus recipe easy to cook and so good!
Bangus En Tochoc
or simply Tochong Bangus
or Totsong Bangus
is an old Filipino dish that is made with milkfish, fermented tofu (tahure), and black beans (tausi).
Bangus En Tocho is a Filipino dish that in translates in English to “milkfish with black beans and soy cakes.” Bangus, or milkfish, is the national fish of the Philippines and cooking it with black beans and soy is only one of many ways to prepare this fish. While tochong bangus does include a few standard ingredients, a variety of recipes is available with differing ingredients and amounts. Because bangus is specific to Indo-Pacific regions, it may be difficult to find. You can, however, substitute its close relative, catfish, and get similar results.
This recipe for Filipino Totsong Bangus serves/makes: 4 servings
The Filipino Totsong Bangus recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Poached/Simmered