Tochong Bangus

Ingredients for Tochong Bangus

• 1 bangus, cleaned and sliced diagonally
• 6 oz fried tofu
• 3 oz tahure (fermented bean curd), mashed
• 2 tbsp tausi (salted black beans)
• 4 tomatoes, diced
• 1 thumb ginger, julienned
• 1 onion, chopped
• 3 cloves garlic, crushed
• 2 tsp white vinegar
• 1 cup water
• 1 cup cooking oil
• 1 tsp sugar (optional)
• Salt and ground black pepper, to taste

How to cook Tochong Bangus

1. 1.Rub bangus with salt and rest 10 minutes. Heat oil and fry both sides until light to medium brown; set aside.
2. 2.Heat 3 tablespoons oil in a clean pan. Sauté garlic, onion, ginger, and tomatoes until onion softens.
3. 3.Add vinegar, tahure, and tausi; cook 30 seconds. Add water, bring to a boil, then simmer over low heat for 3 minutes.
4. 4.Add fried bangus and tofu, cover, and simmer 8 to 10 minutes, adding water if needed.
5. 5.Season with salt, pepper, and optional sugar. Serve warm with rice.