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
- Pat the milkfish pieces completely dry with paper towels. Season both sides generously with salt and pepper. Let rest for 10 minutes to allow the seasoning to penetrate the fish.
- Heat 2 inches of oil in a large skillet over medium heat (350°F/175°C). Once hot, carefully place the fish pieces in the oil and fry for 3-5 minutes on each side until golden brown. Remove and drain on paper towels.
- In a clean pan, heat 1 tablespoon of oil over medium heat. Add the sliced onions and cook until they become clear, about 2 minutes. Add garlic and ginger, cooking until you can smell their aroma, about 1 minute. Add the chopped tomatoes and cook until they soften, pressing them gently with your spoon.
- In a bowl, mash the tahure. Mix in the vinegar and water until well combined. Pour this mixture into the pan and let it come to a gentle boil. Add the rinsed tausi and stir gently. Let this simmer for 2-3 minutes to develop the flavors.
- Carefully place your fried fish pieces in the pan in a single layer. Cover and lower the heat. Let everything simmer together for 4-6 minutes, or until the fish is heated through and has absorbed the sauce flavors. Taste and add more salt and pepper if needed.
- Let the dish rest for 2-3 minutes before serving. Spoon the sauce generously over the fish and serve hot with steaming rice.
- Note: If the sauce becomes too thick while cooking, add a little hot water, one tablespoon at a time, until you reach your desired consistency.
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.
