Totsong Bangus
Kawaling Pinoy
Kawaling Pinoy
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  • 15 mins Cook time
  • 20 mins Total time
  • 5 mins Yield
  • 1 whole bangus, scaled, gutted and cut into serving pieces salt and pepper to taste oil
  • 1 onion, peeled and sliced thinly 3 cloves garlic, peeled and minced 1 thumb-size ginger, peeled and julienned 2 Roma tomatoes, chopped
  • 1 cup vinegar 2 squares tahure (fermented bean cakes) ½ cup water ½ cup tausi (fermented black beans), rinsed and drained Instructions Wash fish and drain well. Season with salt and pepper to taste and let stand for about 30 minutes In a skillet over medium heat, heat about 1 inch deep of oil. Carefully add fish and cook for about 3 to 5 minutes on each side or until lightly browned. Remove from pan and drain on paper towels. In another pan over medium heat, heat about 1 tablespoon of oil. Add onions, garlic and ginger and cook until aromatic. Add tomatoes and cook, mashing with back of spoon, until softened. In a bowl, mash tahure. Add vinegar and water and stir until combined. Add tahure mixture to pan and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes Add bangus and tausi. Cover and continue to cook for about 8 to 10 minutes or until fish is cooked and sauce is reduced. Season with salt and pepper to taste. Notes Recipe adapted from Sarangani Bay website 3.2.2925



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