Tochong Bangus Recipe – Panlasang Pinoy

Surrounded by waterways from all four corners, it should come as no surprise to anyone that we Filipinos really know what we are doing with seafood. The many fresh raw materials we find in our water easily turn into delicious and hearty meals for us and our loved ones. By no means unusual is this, of course, the favorite dairy fish – or what we usually refer to as a bite! It’s no secret that Filipinos hold the Bengos highly esteemed. In fact, many even call it our national fish, albeit unofficially! Whether the title is authentic or not, what he Real is how rich it is in a rich, salty and delicious bite, as well as the many recipes that can come out of it. For those looking for something new to do with their dairy fish, this tochong bite is definitely the key.

If you are familiar with Filipino cuisine, then you probably know how rooted Chinese cuisine is in it. Since the pre-colonial period, the Chinese have left their mark on many aspects of our culture. It includes many parts of our lives, our language, some of the ingredients we use, and to, you guessed it – food! Filipino cuisine is ripe with Chinese influences; Many restaurants attest to this. Even some of our favorite dishes we treat as Filipino-Chinese! From dim sum to dumplings, to the most manicured meat dishes, Filipino-Chinese cuisine has it all. And Tochong Bangos is a prime example of how Chinese culture has given its delicious hand to loving Filipinos!

What sets Tokong Bangos apart (or Totsong Bangos, as others spell it) are its two main components.

Bengus

Of course, what would this dish be without its main protein? The delightful dairy fish is filled with tender, tender meat, creamy as you would expect from its white meat. The wonderfully pampering belly is the subject of play quarrels of many families, arguing over who gets to enjoy this part in particular. As we mentioned earlier, the bite is just one reminder that is lacking in recognition as our national fish. It is not surprising, then, that many recipes therefore stemmed from this versatile fish.

Indeed, tochong bangus is not the only way to enjoy this delicious seafood! For those who like to keep it simple, the classic daing na bangus is definitely a favorite. Have you ever tried Bangsilog? A popular breakfast for many, consisting of Daing na Bangus, Umami Garlic rice, and a delicious egg. Daing na bangus allows you to soak your fish in a combination of vinegar, pepper, garlic and salt. The intense flavors of your marinade add to the already delicate and rich flavor of your bengus, making it even more delicious and appetizing. You can even dip your fish in Toyomani Mix for this extra load! This dish works surprisingly well with a creamy soup like pumpkin soup.

Another way you can enjoy Bangus besides tochong bangus is Basig! Sage, one of the most proud food creations in the Philippines, has seen an abundance of forms and proteins in different regions. Onions, garlic and chili come together on a sizzling plate alongside your favorite fish chunks. The result? Something spicy, salty and salty at the same time! Believe us, you will not get enough of this sizzling Bangos Sissig!

TocHo sauce

Now, biting aside, what else makes this dish really shine? The answer to that would be the full-bodied tocho sauce! The thick and delicious Tochong bangus sauce consists of tofu, fermented bean grains and salted black beans or taussi. Taussi is no stranger to many different kitchens. It can hone a number of dishes, from a simple fish fillet to a Filipino classic like Adobe! Tausi imparts its own unique flavor to Bangus, making each hearty bite completely delicious. Do not be afraid to try it today!

Now that you are familiar with the two main ingredients of this dish, let’s prepare this tochong in this angus together! You will find it easy to make just like enjoying it.

How to make tochong bengus

Clean the bengus and slice it into diagonal pieces. Apply salt to all the fish and then let it stay for 10 minutes. Then, after heating a cup of cooking oil in a pan, fry both sides of the bengus until light to medium brown in color. Remove your bengus from the pan, then place it on a clean plate while you prepare to make your sauce.

The next step in this tochus tochus recipe will be to make your tocho sauce. After heating 3 tablespoons of cooking oil in a clean pan, fry the garlic, onion, ginger and tomatoes. Fry these pins until the onions soften, then add the vinegar, tahara and taussi. Cook this combination for 30 seconds before pouring in a glass of water. Bring it to a boil, then cook it on low for about 3 minutes.

Our next step will be to add the fried fish and tofu to the pan. Your Tochong Bangus should now cook for about 8 to 10 minutes. If you want your dish a little more saucer, feel free to add some water as needed. Finally, do not forget to season with salt, ground black pepper and sugar to taste! The latter is optional if you prefer your tochong bengus with a saltier taste.

Everything done? Your Tochong Bangos, aromatic and delicious, ready now! Turn off the heat and transfer it to a serving plate. You and your family can now enjoy this tochong in Angus with hot rice and each other’s company. Share and enjoy!

We’ll love to hear how you liked this touch of Angus. Tell us what you think about this delicious treat!