I have to say, this is the first time I’ve tried or cooked totsong bangus and I enjoyed it immensely. I am not sure of its origin or what region in the Philippines it is most popular but with the use of fermented bean cakes, I think I am correct to assume Chinese influences. If you are familiar with the history of this dish, please feel free to chime in on the comments below.
- 1 whole bangus, scaled, gutted and cut into serving pieces
- salt and pepper to taste
- canola oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 2 Roma tomatoes, chopped
- 1/2 cup vinegar
- 2 squares tahure (fermented bean cakes)
- 1 1/2 cups water
- 1/2 cup tausi, fermented black beans, rinsed and drained
- Wash fish and drain well. Season with salt and pepper to taste and let stand for about 30 minutes.
- 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.
- 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 the back of the spoon, until softened.
- In a bowl, mash tahure. Add vinegar and water and stir until combined. Add tahure mixture to the pan and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.
- Add bangus and tausi. Cover, lower heat, and continue to cook for about 5 to 8 minutes or until fish is cooked and sauce is slightly reduced. Season with salt and pepper to taste.
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