Totsong Bangus
Prep time
Cook time
Total time
Yield: 4 Servings
  • 1 whole bangus, scaled, gutted and cut into serving pieces
  • salt and pepper to taste
  • oil
  • 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)
  • ½ cup water
  • ½ cup tausi (fermented black beans), rinsed and drained
  1. Wash fish and drain well. Season with salt and pepper to taste and let stand for about 30 minutes.
  2. In a skillet over medium heat, heat about 1 inch deep of oil. Carefully add fish and cook for about 3 to 5 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.
  3. 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.
  4. 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 to 5 minutes.
  5. 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.
Recipe adapted from Sarangani Bay website
Recipe by kawaling pinoy at