Introduction
Sometimes, the best recipes are the ones passed down from our lolas. Totsong Bangus is one of those forgotten Filipino classics. It features bangus (milkfish) fried until golden, then simmered in a rich sauce made from tahure (fermented tofu), tomatoes, and black beans. The result is a malinamnam, saucy dish that’s perfect with hot rice.
This dish is especially popular in Malabon but is less common today — making it a nostalgic recipe worth reviving in your own kitchen.
Totsong Bangus (Bangus in Fermented Tofu Sauce)
Instructions
For the Fish
- 1 large bangus (milkfish), scaled and butterflied
- 2–3 calamansi, sliced
- Salt and pepper, to taste
- 2 tbsp cornstarch (for coating)
- Oil, for frying
For the Sauce
- 2–3 tbsp cooking oil (use some from frying)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, diced
- 2 medium tomatoes, chopped
- 2–3 pcs tahure (fermented tofu), diced and mashed
- 2 tbsp salted black beans (tausi)
- 1 tbsp vinegar
- 1 tbsp oyster sauce
- 1 tsp sugar (to balance flavors)
- 1/4 tsp ground black pepper
- 1/2–3/4 cup water (adjust for sauciness)
- 1 small bunch kinchay (Chinese celery), chopped
- 1–2 pcs siling labuyo (optional, for spice)
Instructions
- Prepare the Bangus
- Rub the bangus with calamansi, salt, and pepper. Let it marinate for a few minutes.
- Lightly coat both sides with cornstarch to prevent oil splatter and help the sauce cling later.
- Fry the Bangus
- Heat enough oil in a pan. Fry the bangus until golden brown on both sides.
- Carefully flip to avoid breaking the fish. Once cooked, remove and set aside.
- Make the Sauce Base
- In the same pan with a little oil, sauté onions and garlic until fragrant.
- Add ginger, tomatoes, tahure, and black beans. Mash the tahure as it cooks to form a paste-like sauce base.
- Season and Simmer
- Pour in vinegar, oyster sauce, sugar, and black pepper. Stir well.
- Add a bit of water and let the mixture simmer until the tomatoes break down and the sauce thickens.
- Combine the Fish and Sauce
- Add chopped kinchay and siling labuyo (if using).
- Return the fried bangus to the pan. Spoon the sauce over the fish and let it braise for a few minutes to absorb flavor.
- Finish and Serve
- Add a few drops of sesame oil for extra aroma.
- Transfer to a serving platter, pour the sauce over, and garnish with kinchay leaves.
- Best enjoyed with plenty of steamed rice!
Simpol Cooking Notes
- Tahure substitute: If tahure isn’t available, use the bottled Chinese-style fermented red tofu as an alternative.
- Fish options: You can also try this dish with tilapia or galunggong if bangus isn’t on hand.
- Balance the flavors: Tahure and black beans are naturally salty — adjust sugar and vinegar to your liking.
- Make it spicy: Add more chilies if your family enjoys heat.
Serving tip: This dish is best eaten with freshly steamed rice — don’t forget to drizzle lots of sauce over your plate!
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