My Uncle Rolando’s fishing trips were always a source of excitement, especially when he’d come home with fresh bangus that would soon become our family’s beloved Totsong Bangus.
I can still vividly remember watching him transform these silvery milkfish into this mouthwatering dish, teaching me how the secret lies in double-cooking the fish and letting the tausi and tahure work their magic in the sauce.
While the recipe might sound fancy, it’s actually one of those heartwarming, everyday Filipino-Chinese dishes that remind me of lunches with family, where we’d fight over who gets the belly part (always the best!) and use warm rice to soak up every last drop of that rich, savory sauce.
Why You’ll Love This Recipe
- Perfect balance of savory and tangy flavors
- Double-cooking technique ensures crispy fish exterior with tender meat
- Rich in protein and healthy omega-3 fatty acids
- Authentically Filipino with Chinese influences
- Great way to repurpose leftover fried fish
- Budget-friendly yet restaurant-quality dish
Totsong Bangus (Milkfish in Fermented Black Bean Sauce)
Equipment
- Large non-stick skillet (kawali) for frying fish
- Medium Saucepan (Kaserola) for cooking the sauce
- Sharp knife (kutsilyo) for cleaning fish and chopping ingredients
- Cutting board (Tabla) for preparation
- Spider strainer (siyanse) for removing fried fish
- Kitchen thermometer for precise oil temperature
- Tongs [Sipit] for handling fish
- Paper towels for draining excess oil
Ingredients
For the Fish:
- 1 whole bangus milkfish/Chanos chanos, about 1 kg, scaled, gutted, and cut into serving pieces
- Salt and pepper to taste
- 2 cups canola oil for frying
For the Sauce:
- 1 medium onion sibuyas, peeled and thinly sliced
- 3 cloves garlic bawang, peeled and minced
- 1 thumb-sized ginger luya, peeled and julienned
- 2 large Roma tomatoes kamatis, chopped
- 2 squares tahure fermented bean cakes/tokwa, drained
- 2 tablespoons vinegar suka
- 1 cup water tubig
- ½ cup tausi fermented black beans, rinsed and drained
Instructions
- Begin by preparing your bangus (milkfish). Thoroughly clean and pat dry the fish, then cut into serving-sized pieces (hiwa-hiwaing piraso). Season the pieces generously with salt and pepper, making sure to rub the seasoning evenly on both sides. Let the fish rest for 10 minutes para tumalab ang pampalasa.
- Heat canola oil in a large skillet (kawali) to 350°F (175°C). You’ll know the oil is ready when a small piece of onion sizzles gently when dropped in. Carefully lower the fish pieces into the hot oil (mainit na mantika) and fry for 3-5 minutes on each side until golden brown (hanggang maging golden brown). Remove the fish and drain on paper towels to remove excess oil (patuyuin ang sobrang mantika).
- In a clean pan over medium heat (katamtamang init), heat one tablespoon of oil. Igisa (sauté) the sliced onions until they become translucent, about 2 minutes. Add the minced garlic and julienned ginger, cooking until fragrant and the kitchen starts to smell aromatic (mabango), about 1 minute. Add the chopped tomatoes and cook, occasionally pressing them with the back of your spoon (durugin ng sandok), until they soften and release their juices, about 3-4 minutes.
- While the tomatoes are cooking, prepare your sauce mixture (ihanda ang sarsa). In a bowl, mash the tahure until broken down but still slightly chunky. Add the vinegar and water, then stir until well combined. Pour this mixture into your pan and bring to a gentle boil. Add the rinsed tausi, stirring gently to incorporate. Let this simmer for 2-3 minutes to allow the flavors to meld (hanggang magtagpo-tagpo ang mga lasa).
- Finally, carefully arrange your fried fish pieces in the pan in a single layer (paisa-isang layer). Cover the pan and reduce heat to low (hinaan ang apoy). Let everything simmer together for 4-6 minutes, or until the fish is heated through and has absorbed the flavors of the sauce. Taste and adjust seasoning with salt and pepper kung kinakailangan.
- Serve your Totsong Bangus hot, making sure each piece is generously coated with sauce. Magandang ihain ito sa mainit na kanin (best served with steaming rice), with the sauce liberally spooned over both the fish and rice. Allow the dish to rest for 2-3 minutes before serving to let the flavors settle and prevent burning your tongue.
Tips from Lola’s Kitchen
- Choose bangus that’s fresh – eyes should be clear and gills should be bright red
- Score the fish sides (3-4 diagonal cuts) before frying for even cooking
- Don’t skip the initial frying step – it seals in the fish’s flavor
- Rinse tausi thoroughly to control saltiness
- Let the tomatoes fully soften for a richer sauce
- Keep heat low when simmering to prevent the fish from breaking apart
Nutrition
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with pickled papaya (atchara) for contrast
- Traditional side dish: sautéed water spinach (kangkong)
- Garnish with fresh cilantro (wansoy) and sliced green onions (sibuyas na mura)
Troubleshooting
- Fish breaking apart: Temperature too high or fish moved too much
- Sauce too salty: Add a splash of vinegar or water
- Sauce too thin: Simmer uncovered to reduce
- Fish not crispy: Oil not hot enough during initial frying
- Bitter taste: Garlic or ginger burned during sautéing
Ingredient Alternatives
- Bangus → Tilapia or any firm white fish
- Tahure → Extra firm tofu (though less flavorful)
- Tausi → Miso paste (use less as it’s saltier)
- Roma tomatoes → Any ripe tomatoes
- Fresh ginger → 1 teaspoon ginger powder
Storage & Reheating
- Store in airtight container in refrigerator for up to 3 days
- For freezing: separate fish and sauce, freeze up to 1 month
- Reheat in pan over low heat (300°F/150°C) with a splash of water
- Microwave: 1-2 minutes on medium power, covered
Variations
- Spicy version: Add 2-3 sliced bird’s eye chilies (siling labuyo)
- Vegetable-rich: Add eggplant (talong) and water spinach (kangkong)
- Tofu version: Add fried tofu cubes
- Saucy version: Double the sauce ingredients
- Chinese style: Add oyster sauce and sesame oil
Frequently Asked Questions
- Can I use boneless bangus? Yes, cooking time might be slightly shorter.
- Why rinse the tausi? To remove excess salt and control the dish’s saltiness.
- Can I make this ahead? Yes, tastes even better the next day.
- Is this keto-friendly? Yes, but skip the tahure or use less.
- Can I use canned tomatoes? Yes, use 1 cup crushed tomatoes instead.
The Story Behind Totsong Bangus
At the intersection of Filipino ingenuity and Chinese culinary influence lies Totsong Bangus, a dish that perfectly captures the evolution of Philippine cuisine. While its exact origins remain unclear, this beloved recipe emerged from coastal communities where bangus (milkfish) was abundant and Chinese ingredients like tausi (fermented black beans) and tahure (fermented bean cakes) were becoming pantry staples through centuries of trade and cultural exchange.
The name itself tells a story – “totso” or “tocho” comes from “tausi,” reflecting how Filipinos have historically adapted Chinese ingredients and cooking techniques to suit local tastes. What makes this dish particularly special is its practical origins – it was likely developed as a way to make leftover fried fish more exciting and flavorful, a testament to Filipino resourcefulness in the kitchen. The double-cooking method, first frying the fish until golden and then simmering it in a savory sauce, is a technique found in many Filipino-Chinese dishes.
Today, Totsong Bangus remains a favorite in Filipino households, especially in regions where bangus is cultivated, like Pangasinan and Dagupan. The dish exemplifies how Filipino cuisine masterfully balances different flavors – the natural sweetness of milkfish, the umami depth of fermented beans, the tanginess of vinegar, and the fresh brightness of tomatoes. It’s a dish that represents not just the fusion of flavors but also the blending of cultures that makes Filipino food so unique.
Modern Filipino home cooks continue to embrace this recipe, often adding their own twists while maintaining its essential character. Whether served for family lunches, brought to potluck gatherings, or featured in carinderias (local eateries), Totsong Bangus stands as a delicious reminder of the rich cultural tapestry that influences Philippine cuisine. Its enduring popularity proves that the best dishes are often those that tell a story of cultural connection and culinary adaptation.
