How to Cook Totsong Bangus
Totsong bangus is a delicious and simple milkfish recipe that you can cook anytime. Although this is a Filipino dish, the ingredients have an Asian influence particularly, Chinese cuisine.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: milkfish pochero, tahure, totsong bangus
Servings: 2 servings
Calories: 190kcal
Author: Manny
- 1 pc medium sized bangus sliced into 4 - 5 pieces
- 2 squares tahure
- 1 pc large onion sliced
- 3 tomatoes sliced
- 3 cloves minced garlic
- 2 Tbsp. ginger strips
- 1/3 cup vinegar
- 1 cup water
- 1 tsp. vetsin or MSG
- cooking oil for frying
How to cook Totsong Bangus
Sprinkle a little salt on bangus. Let stand for 1-2 hours and fry until golden brown.
Mash tahure, add vinegar and water.
Saute garlic, then add ginger. Stir sliced onion and tomatoes.
Saute for 3 minutes, then pour in tahure mixture and cover.
When it boils, add fried bangus and MSG or vetsin. Cook for 10 minutes.
Cooking Tips of Totsong Bangus:
1. Marination Matters: Infuse Flavor and Tenderize
Marinating the bangus with a touch of salt is a crucial step that serves two important purposes. Firstly, it imparts a subtle seasoning to the fish, enhancing its natural taste. Secondly, marination helps tenderize the fish, ensuring a succulent and delightful texture when cooked. To maximize the benefits, allow the salted bangus to rest for 1-2 hours before moving forward. This simple step sets the foundation for a flavorsome and tender totsong bangus.
2. Master the Fry: Achieve the Perfect Golden Crisp
The frying stage of totsong bangus is where the dish gains its signature crunch and golden brown color. To ensure your bangus achieves that desirable texture and appearance, follow these steps diligently. Heat your chosen cooking oil to an appropriate temperature, ideally around 350-375°F (175-190°C). Gently place the marinated bangus into the hot oil, ensuring not to overcrowd the pan. Fry each side until it achieves that coveted golden brown hue. A well-fried bangus adds a satisfying contrast to the overall dish, enhancing its visual appeal and texture.
3. Balancing Flavors: Tailoring Seasonings to Taste
Totsong bangus derives its distinct taste from the interplay of various seasonings. The tahure mixture, sautéed aromatics, and optional seasoning like MSG or vetsin contribute to the final flavor profile. However, taste preferences vary, and it's important to tailor the seasonings to your liking. When adding the tahure mixture, vinegar, and water, consider starting with slightly smaller amounts and gradually adjusting to achieve the desired level of tanginess and saltiness. 