TOTSONG BANGUS

Instructions

1. Rinse the fish and drain well. Season with salt and pepper.
2. Heat about 2 inches of oil in a skillet over medium heat. Carefully fry fish for 3–5 minutes on each side or until lightly browned. Remove and drain on paper towels.
3. In another pan, heat 1 tablespoon oil over medium heat. Add onions, garlic, and ginger and cook until softened.
4. Add tomatoes and mash lightly, cooking until softened and juices release.
5. Mash tahure in a bowl, add vinegar and water, and stir until combined.
6. Add tahure mixture to the pan and boil uncovered for 2–3 minutes.
7. Stir in tausi. Place bangus in a single layer on top. Cover, lower heat, and cook 4–6 minutes or until fish is done.
8. Season with salt and pepper to taste and serve hot.
9. Optional tofu extension: Drain tofu well, press for 15–20 minutes, deep-fry until golden, cut into cubes, and gently fold into the dish. Cook just until heated through.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 35–40 minutes
• Servings: 4
• Difficulty: Medium

Variations & Substitutions

• Add tofu cubes for a vegetarian-friendly extension.
• Use vinegar with a milder taste if desired.
• Adjust the amount of tausi to control saltiness.
• Substitute bangus with tilapia or another firm fish.

Serving Suggestions

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