Totsong Bangus is a Filipino dish that most probably was influenced by the Chinese cuisine, the ingredients such as tahure (fermented tofu) and salted black beans is already big indication. In this dish milkfish (bangus) is twice cooked by frying then stewing it on a tomato, vinegar and black bean sauce. I know the mixture is quite odd but trust me it all works well together.
Back in the Philippines cooking this was not a challenge because all the ingredients are quite easy to find but here in New Zealand is a different case both the fish and the fermented tofu is a rarity. Once in a while milk fish shows at my local fishmonger but in a frozen state (better than nothing) so when this happens we cook dishes there it uses them like our recipe for today. The only difference with this recipe is the use of tahure where we will just use a normal deep fried tofu in replacement.
- 1 whole bangus, cleaned and cut into 1.5 inch sections
- 1 cup flour
- freshly ground black pepper
- 8 pcs deep fried tofu
- 2 pcs tomatoes, chopped
- 4 tbsp cup tausi (fermented black beans) rinsed and drained
- 1 onion, sliced
- 6 cloves garlic, minced
- 1 thumb-size ginger, peeled and julienned
- ½ cup vinegar
- 1 cup water
- chopped spring onions, to garnish
- Place flour on a plate, set aside.
- Season fish with salt and freshly ground black pepper then coat them with flour.
- Prepare wok, add enough oil for pan frying the fish. Once hot pan fry fish until brown on all sides. Set aside.
- Drain oil and leave 2 tablespoons from wok. Sauté garlic, onions and ginger for a minute.
- Add tomatoes and cook until soft.
- Add water, vinegar, tausi and deep fried tofu. Bring it to a boil then simmer in low heat for 10 minutes.
- Add the fish and simmer for 10 more minutes.
- Season with freshly ground black pepper and salt if needed, turn off heat then serve while hot.