Totsong Bangus


Serving: 3 people

Cooking Time: 35 minutes 



Fish Fry: 

  • 1 whole bangus, cleaned and cut 1.5 inch sections
  • 1 cup flour
  • Salt and pepper to taste


  • 2 pieces tomato, chopped
  • 4 tbsp tausi, rinsed and drained
  • 1 piece red onion, sliced 
  • 6 garlic cloves, minced
  • 1 tbsp ginger, peeled and julienned
  • ½ cup Datu puti White Vingear 
  • 1 cup water
  • 10g spring onions, chopped (Optional) 



  1. Place flour on a plate, set aside.
  2. Season fish with salt and freshly ground black pepper then coat them with flour.
  3. Prepare wok, add enough oil for pan frying the fish. Once hot pan fry fish until brown on all sides. Set aside.
  4. Drain oil and leave 2 tablespoons from wok. Sauté garlic, onions and ginger for a minute.
  5. Add tomatoes and cook until soft.
  6. Add water, vinegar, tausi and deep fried tofu. Bring it to a boil then simmer in low heat for 10 minutes.
  7. Add the fish and simmer for 10 more minutes.
  8. Season with freshly ground black pepper and salt if needed, turn off heat then serve while hot. Serve



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