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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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4
Calories: 256 kcal
Course: Main Course
Cuisine: Chinese , Filipino

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let the dish rest for 2-3 minutes before serving. Spoon the sauce generously over the fish and serve hot with steaming rice.
  7. 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.

Notes

  • 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 Information

Calories 256kcal (13%) Carbohydrates 13g (4%) Protein 27g (54%) Fat 12g (18%) Saturated Fat 0.003g (0%) Polyunsaturated Fat 0.01g Sodium 17mg (1%) Potassium 9mg (0%) Fiber 5g (20%) Sugar 0.02g (0%) Vitamin A 0.2IU (0%) Vitamin C 1mg (1%) Calcium 270mg (27%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 256

% Daily Value*

Calories 256kcal 13%
Carbohydrates 13g 4%
Protein 27g 54%
Fat 12g 18%
Saturated Fat 0.003g 0%
Polyunsaturated Fat 0.01g 0%
Sodium 17mg 1%
Potassium 9mg 0%
Fiber 5g 20%
Sugar 0.02g 0%
Vitamin A 0.2IU 0%
Vitamin C 1mg 1%
Calcium 270mg 27%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.