How to Cook Totsong Bangus
Totsong bangus is a flavorful Filipino dish featuring crispy fried milkfish simmered in a tangy, savory sauce made with tahure, vinegar, and aromatic spices.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: milkfish pochero, tahure, totsong bangus
Servings: 2 servings
Calories: 190kcal
Author: Manny
- 1 pc medium sized bangus sliced into 4 - 5 pieces
- 2 squares tahure
- 1 pc large onion sliced
- 3 pcs tomatoes sliced
- 3 cloves minced garlic
- 2 Tbsp. ginger strips
- 1/3 cup vinegar
- 1 cup water
- 1 tsp. vetsin or MSG
- cooking oil for frying
How to cook Totsong Bangus
Sprinkle a little salt on bangus. Let stand for 1-2 hours and fry until golden brown.
Mash tahure, add vinegar and water.
Saute garlic, then add ginger. Stir sliced onion and tomatoes.
Saute for 3 minutes, then pour in tahure mixture and cover.
When it boils, add fried bangus and MSG or vetsin. Cook for 10 minutes.
Cooking Tips:
Season the Bangus Before Frying
Sprinkle salt on the bangus and let it rest for 1-2 hours before frying. This step helps draw out excess moisture, allowing the fish to crisp up beautifully when fried. Proper seasoning also ensures the fish absorbs the rich flavors of the sauce later on.
Balance the Tahure with Vinegar
Tahure has a strong, salty, and pungent flavor that can overpower the dish if not balanced. Mixing it with vinegar not only mellows its intensity but also adds a tangy contrast that complements the fried bangus. This balance creates a sauce that is both flavorful and harmonious.
Simmer for Maximum Flavor
After adding the fried bangus to the sauce, allow it to simmer for about 10 minutes. This step helps the fish soak up the sauce’s savory goodness, infusing every bite with flavor. Be gentle when stirring to avoid breaking the delicate milkfish. 