← Back to recipes
Tochong Bangus

Tochong Bangus

Sliced bangus milkfish is simmered in a savory tomato-based sauce with crispy fried tofu, mashed tahure, and salted tausi black beans until the fish is flaky and infused with rich, salty, and tangy fermented bean flavors.

Prep: 5 min Cook: 40 min

Ingredients

  • 1 bangus (cleaned and sliced diagonally into pieces)
  • 170.1 g (6 oz) tofu (fried)
  • 85 g (3 oz) tahure (fermented bean curd, mashed)
  • 2 tbsp tausi (salted black beans)
  • 4 tomatoes (diced)
  • 1 thumb ginger (Julienne)
  • 1 onion (chopped)
  • 3 clove garlic (crushed)
  • 2 tsp white vinegar
  • 1 cup water
  • 1 cup oil
  • 1 tsp sugar
  • salt and pepper to taste

Instructions

  1. Rub salt all over the fish. Let it stay for 10 minutes.

  2. Heat oil in a pan. Fry both sides of the fish until the color turns light to medium brown. Remove fish from the pan and place on a clean plate. Set aside.

  3. Make the tocho sauce by heating 3 Tablespoons of cooking oil in a clean pan. Sauté garlic, onion, ginger, and tomato.

  4. Once the onion softens, add vinegar, tahure and tausi. Cook for 30 seconds.

  5. Pour water into the pan. Let boil. Cook in a low heat setting for 3 minutes.

  6. Add fried fish and fried tofu in the pan. Cover and continue cooking for 8 to 10 minutes. Note: add water as needed.

  7. Season with with salt, ground black pepper, and sugar. Serve with warm rice.