3 - 4 servings
How to cook Pinoy Tochong Bangus
- 1 boneless bangus (milkfish), cut into 5 - 6 pieces
- 2 tahure (fermented tofu)
- 1 cup vinegar
- 1/3 cup water
- Cooking oil for frying
- 3 cloves garlic, minced
- 1 small knob of ginger, sliced
- 1 large onion, chopped
- 2 tomatoes, chopped
- 1/4 cup tausi (black beans)
- In a small bowl mash tahure, add vinegar and water. Set aside.
- Fry bangus (milkfish) in hot oil until golden brown, remove from pan and set aside.
- In another pan, saute garlic, then add ginger, onions, and tomatoes.
- Saute until onions are translucent then pour in tofu mixture and black beans.
- Bring it to a boil, then add fried bangus (milkfish).
- Simmer for about 5 minutes.
- Turn off heat and serve the Pinoy Tochong Bangus with hot steamed white rice.
The Pinoy Tochong Bangus
recipe easy to prepare and so good!
Bangus En Tocho, or simply Tochong 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 Pinoy Tochong Bangus serves/makes: 3 - 4 servings
The Pinoy Tochong Bangus recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed