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Totsong Bangus

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!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 bangus, scaled, gutted and cut into serving pieces
  • 0 salt and pepper to taste
  • 0 canola oil
  • 1 onion, peeled and sliced thinly
  • 3 clove garlic, peeled and minced
  • 1 thumb-size ginger, peeled and julienned
  • 2 large Roma tomatoes, chopped
  • 2 squares tahure (fermented bean cakes), drained
  • 2 tbsp vinegar
  • 1 cup water
  • 0.5 cup tausi, fermented black beans, rinsed and drained

Instructions

  1. Rinse fish and Drain it well. Add salt and pepper to taste.

  2. Get a skillet on medium heat and warm up about 2 inch deep of oil.

  3. 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.

  4. Drop in the garlic, onion, ginger and sauté just until they soften.

  5. Add tomatoes and cook, mashing with the back of the spoon, until softened and release juices.

  6. In a bowl, mash tahure. Add vinegar and water and stir until combined.

  7. Mix in tahure mixture to the pan and boil, uncovered and without stirring, for about 2 to 3 minutes.

  8. Add tausi and stir to combine.

  9. Add bangus in a single layer.

  10. Cover, lower heat, and Keep cooking for about 4 to 6 minutes or until fish.

  11. Add salt and pepper to taste. Serve while hot.

  12. 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.

  13. 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.

  14. Add tofu and gently toss to combine. Cook just until heated through.