Totsong Bangus (Milkfish in Fermented Black Bean Sauce)
Totsong Bangus is a Filipino-Chinese fusion dish that showcases milkfish in a two-step cooking process. The fish is first fried until golden, then simmered in a robust sauce made with fermented black beans (tausi), fermented bean cakes (tahure), and fresh tomatoes. The double-cooking method creates a textural contrast between the crispy exterior and tender flesh, while the fermented ingredients infuse the dish with deep umami flavors characteristic of Chinese-influenced Filipino cuisine.
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
Calories: 256kcalCarbohydrates: 13gProtein: 27gFat: 12gSaturated Fat: 0.003gPolyunsaturated Fat: 0.01gSodium: 17mgPotassium: 9mgFiber: 5gSugar: 0.02gVitamin A: 0.2IUVitamin C: 1mgCalcium: 270mgIron: 3mg
Tried this recipe?Let us know how it was!