Pro Tips
**Chef's Tips & Troubleshooting:**
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Totsong Bangus
Looking for more ways to enjoy fish? Try this fried milkfish stewed in a fresh tomato sauce with tahure and tausi. Totsong Bangus is a simple but tasty dish that pairs well with steamed rice for a hearty lunch or dinner!
Instructions
- Rinse fish and Drain it well. Add salt and pepper to taste.
- Get a skillet on medium heat and warm up about 2 inch deep of oil.
- Carefully add fish in the hot oil and cook for about 3 to 5 minutes on each side until it gets a nice brown color. Remove from pan and drain on paper towels.
- Drop in the garlic, onion, ginger and sauté just until they soften.
- Add tomatoes and cook, mashing with the back of the spoon, until softened and release juices.
- In a bowl, mash tahure. Add vinegar and water and stir until combined.
- Mix in tahure mixture to the pan and boil, uncovered and without stirring, for about 2 to 3 minutes.
- Add tausi and stir to combine.
- Add bangus in a single layer.
- Cover, lower heat, and Keep cooking for about 4 to 6 minutes or until fish.
- Add salt and pepper to taste. Serve while hot.
- Drain the tofu well. Wrap with a thick layer of paper towels and weigh down with a plate for about 15 to 20 minutes to absorb the excess liquid.
- Cut the tofu block into three pieces. Deep-fry until golden and crispy. Take them out of the pan and drain on paper towels. Cut into cubes.
- Add tofu and gently toss to combine. Cook just until heated through.
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Pro Tips & Troubleshooting
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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