We Filipinos truly know what we’re doing when it comes to seafood, and the fact that we are surrounded on all sides by water should not come as a surprise to anyone. The abundance of fresh ingredients that can be found in our waterways makes it simple for us to prepare scrumptious and satisfying meals for ourselves and the people we care about. The cherished milkfish, which is more popularly known by its Filipino name bangus, is of course not an exception to this rule in any manner! It is well knowledge that Filipinos have a very high regard for bangus. In point of fact, many people refer to it as our national fish, even if this designation is not official. Whether or not the title is genuine, what is genuine about bangus is how rich, savory, and tasty it is, in addition to the many recipes that can be created using it. Whether or not the title is genuine. This tochong bangus recipe is unquestionably essential for anyone who is looking for an original way to prepare their milkfish.
If you are familiar with Filipino cuisine, then you presumably are also familiar with the profound influence that Chinese cuisine has had on it. The influence of Chinese people may be seen in many facets of our culture that date back to colonial times. This encompasses a great many aspects of our lives, from the language we speak to the foods we eat to, you guessed it, some of the materials we use. Many restaurants in the Philippines attest to the fact that Chinese culture has had a significant impact on Filipino cuisine. Even some of our most beloved meals are included within the category of Filipino-Chinese cuisine. Everything from dim sum to dumplings to meat dishes with the richest sauces imaginable may be found in Filipino-Chinese cuisine. And the dish known as tochong bangus is a prime illustration of how Chinese culture has contributed its delectable touch to a Filipino staple.
Two key elements make tochong bangus distinctive.
There is only one extant species in the family Chanidae, and its name is the milkfish (Chanos chanos). On the other hand, the Cretaceous era was home to at least five different genera that have since become extinct. The scientific name for repetition, “tautonym,” comes from the Greek word “khanos.”
The species is known by a variety of names in common usage. The fish is referred to as awa in Hawaiian, whereas the Tahitian word for it is ava. In the Philippines, they refer to it as bangs, and it is widely considered to be the country’s national fish, despite the fact that the National Commission for Culture and the Arts has indicated that this is not the case because there is no legal precedent for it in Philippine law. It is referred to as ibiya in Nauruan, which is the native language of Nauru. In Indonesia, milkfish is also sometimes referred to as bandeng or bolu.
The chanos chanos can be found in the Indian Ocean as well as all the way across the Pacific Ocean, from South Africa all the way to Hawaii and the Marquesas, from California all the way to the Galapagos, all the way up to Japan, and all the way down to Australia. Milkfishes can typically be found inhabiting the tropical offshore marine waters around islands and along continental shelves at depths ranging from one to thirty meters. They are also known to commonly enter rivers and estuaries.
Obviously, this dish would not be complete without its primary source of protein. The delectable milkfish is packed with meat that is both delicate and tender, with a texture that is just as creamy as one would anticipate from its white meat. Many households squabble between themselves over who gets to savor the particularly mouthwatering and decadent belly of the creature at game time, as they compete for the opportunity to do so. As was just indicated, the bangus is very close to being officially designated as our national fish. All that is needed is one memo. It should therefore not come as a surprise that a great number of recipes have been derived from this adaptable fish.
In point of fact, tochong bangus is not the only delicious preparation of this delectable shellfish. The time-honored dish known as daing na bangus is, without a doubt, the dish of choice for individuals who value ease of preparation above all else. Have you ever tried Bangsilog? This dish, which comprises of daing na bangus, umami garlic rice, and a wonderful egg, is a common choice for many people while preparing their breakfast. In order to prepare daing na bangus, you must first marinate your fish in a mixture that consists of vinegar, peppercorn, garlic, and salt. Your bangus has a flavor that is already mild and creamy, but the addition of the powerful tastes from your marinade makes it even more delectable and brings salivation to the surface of your tongue. If you really want to give your fish that extra something, you may even coat it with a toyomansi mixture first. Unexpectedly, this meal also works really well with a creamy broth like pumpkin soup.
You can also eat bangus in sisig, which is a different preparation from tochong bangus. The Filipino dish known as sisig has a wide variety of iterations and can be made with a wide variety of meats and other ingredients depending on the region. Onion, garlic, and chili pepper are combined on a sizzling dish together with portions of the fish you enjoy eating the most. What is the result? A dish that is hot, salty, and delicious all at the same time! You can put your faith in us when we say that you won’t be able to get enough of this mouthwatering bangus sisig!
Now, aside from the bangus, what else makes this dish stand out as a true winner? That question can be answered with the savory tocho sauce, which is also quite satisfying. The sauce used in tochong bangus is made of tofu, fermented bean curd, and salted black beans, also known as tausi. It is very flavorful and has a thick consistency. Tausi is comfortable in a wide variety of culinary environments. It is possible to use it to enhance the flavor of a variety of foods, from the most basic fish filet to traditional Filipino recipes such as adobo. Tausi imparts its own distinctive flavor to bangus, which in turn makes each substantial bite utterly delectable. Do not be frightened to give it a shot right now!
Let’s cook this tochong bangus together now that you’re familiar with the dish’s two primary components: bangus and tochong. You will discover that it is just as simple to prepare as it is to take pleasure in enjoying it.
The Method for Preparing Tochong Bangus
After it has been cleaned, slice the bangus across the grain into pieces. Apply a generous coating of salt on your fish, then set it aside for ten minutes. After that, heat a cup of cooking oil in a skillet and fried the bangus on both sides until it reaches a color that is somewhere between a light and a medium brown. Take the bangus out of the pan and place it on a fresh plate as you are ready to make the sauce.
In order to proceed with this recipe for tochong bangus, the next step would be to prepare your tocho sauce. Sauté your garlic, onion, ginger, and tomatoes in a skillet that has been cleaned thoroughly after heating three tablespoons of cooking oil. After the onion has become more tender, add the vinegar, tahure, and tausi, and continue to sauté the remaining ingredients. This mixture should be heated for thirty seconds before one cup of water is added to it. Bring it up to a boil, then reduce the heat and let it simmer for about three minutes.
The fried fish and tofu are the next ingredients that are going to go into the pan. Your tochong bangus has to continue cooking for another eight to ten minutes at this point. If you would want your dish to have a little bit more sauce, you are free to add as much water as you believe is necessary. Last but not least, don’t forget to season the dish to taste with sugar, ground black pepper, and salt! If you want your tochong bangus to have a more savory flavor, you don’t have to include the last step.
All done? Your fragrant and mouthwatering tochong bangus is now ready to be served. The heat should be turned off on the stove, and it should be transferred to a dish for serving. This tochong bangus can now be served to you and your family beside hot rice, and you can all take pleasure in each other’s company while doing so. Be generous, and have fun!
It would mean a lot to us to know what you thought of this tochong bangus. Share your thoughts on this mouthwatering treat with us in the comments below!
- 1 bangus cleaned and sliced diagonally into pieces
- 6 ounces tofu fried
- 3 ounces tahure fermented bean curd, mashed
- 2 Tablespoons tausi salted black beans
- 4 tomatoes diced
- 1 thumb ginger Julienne
- 1 onion chopped
- 3 cloves garlic crushed
- 2 teaspoons white vinegar
- 1 cup water
- 1 cup cooking oil
- 1 teaspoon sugar optional
- Salt and ground black pepper to taste
- Salt the fish thoroughly all over. Ten minutes should be allowed for it to sit.
- In a skillet, heat the oil. Fry the fish on both sides until the color changes from white to a light to medium brown. Take the fish out of the pan and set it on a plate that has been cleaned. Set aside.
- To prepare the tocho sauce, heat three tablespoons of cooking oil in a sterile saucepan over medium heat. Garlic, onion, ginger, and tomatoes should be cooked in a pan.
- After the onion has become more pliable, stir in the vinegar, tahure, and tausi. Prepare for thirty seconds.
- Put some water in the frying pan. Let boil. Prepare for three minutes over a low heat setting.
- In a frying pan, add both fried fish and fried tofu. Cooking should be continued for another 8 to 10 minutes with the cover on. Note: add water as needed.
- Sugar, ground black pepper, and kosher salt should all be used as seasonings. Rice that has been heated should be provided. Please feel free to share, and enjoy!
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