• 1 400 to 600 gram milkfish (Bangus)
  • 2 teaspoon salt
  • 2 teaspoon pepper
  • 1/2 cup canola oil, divided
  • 1/3 cup finely chopped garlic
  • 3 tablespoons ginger, skinned and cut into matchsticks
  • 1/2 cup water
  • 1/2 piece (15-20 grams) tahure, crumbled
  • 2 tablespoons native vinegar
  • 2 teaspoons fish sauce

Tochong Bangus is a popular fish dish that make use of milkfish as its main ingredient. The fish is cooked with fermented tofu (soy cake) which gives the dish a distinct flavor.

Fresh Tahure is widely available in your local market, but if you can’t find it fresh, a canned option can is available.

How to cook Tochong Bangus

  1. Clean, gut and scale the milkfish then slice the fish into 1-inch steaks. Season with salt and pepper.
  2. Heat oil in a pan and fry milkfish steaks until brown on both sides. Drain and set aside.
  3. In a casserole, sauté garlic in remaining oil until aromatic. Add ginger and continue cooking for 3 more minutes.
  4. Add water, let boil and add tahure, stir. Add fried milkfish. Make sure that fish is submerged in the sauce. Add vinegar; let boil without stirring. Add fish sauce. Cook for 10 minutes. Taste and adjust seasoning.

Chef’s Note:

  • Canned tahure renders a reddish color to the dish (as seen on the photo), I can’t find fresh tahure here. 🙁
  • You can add vegetables like eggplant or ampalaya to add flavor and texture to your dish
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Tochong Bangus Recipe, 4.5 out of 10 based on 4 ratings

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