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.
Totsong Bangus
Prep time
Cook time
Total time
Yield: 4 Servings
Ingredients
- 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
Instructions
- 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 back of spoon, until softened.
- 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.
- 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.
Notes
Recipe adapted from Sarangani Bay website
That’s how I cook totchong bangus and I am really missing it!Unfortunately di sya type ng asawa ko. 🙁
Cook a small amount for you 🙂
aha, that’s what it’s called pala… for the longest time, we only call it “bistek na bangus sa tausi” 🙂 and that dish will surely call for a lot of rice 🙂