Totsong bangus is a delicious and simple milkfish recipe that you can cook anytime. Although this is a Filipino dish, the ingredients have an Asian influence particularly, Chinese cuisine. It’s because “tahure” or fermented bean curd is a delicacy and a usual cooking ingredient among Chinese cuisine.
Ingredients
400 g bangus, large, cleaned and sliced into 8
1/2 tsp salt
2 cup oil, for deep frying
2 Tbsp oil
2 Tbsp garlic, crushed
2 Tbsp onion, sliced
1 Tbsp ginger, cut into strips
1 Tomato Sauce (115g)
3/4 cup water
1/4 cup tahure, drained
1/4 cup tokwa
2 stalk kinchay, cut into 1-inch long strips
Preparation
1. Sprinkle bangus with salt. Fry in oil until golden brown. Set aside.
2. Sauté garlic, onion, and ginger. Pour in Tomato Sauce and water. Stir.
3. In a bowl, mash tahure, and tokwa together. Add to the sauce. Bring to a boil then simmer for 10
minutes. Add fried bangus and simmer for another 3 minutes. Add kinchay.
