Tochong Bangus

When tofu is fermented and becomes salty pickled tahure. This, and with garlic and ginger, is what gives this dish is about.

September 2011 | By
Tochong Bangus
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at a glance Main Ingredient

Fish and Seafood


Main Dishes

Preparation Time


Date Published

September 2011

Tahure is aged soybean. When tofu isn't sold right away, it is fermented and becomes salty pickled tahure. This, together with lots of garlic and ginger, is what gives Tochong Bangus its unique flavor. Since the seasoned milkfish is pan-fried, it doesn't break and become too flaky when braised in the garlic, ginger, and tahure liquid. Vinegar is also added to lessen the saltiness from the soybean. Make sure to boil the dish so that you get the right sourness.

Serves 6 to 8 
Prep Time 30 minutes 
Cooking Time 20 to 25 minutes

1 (400- to 600-gramgram)
      milkfish (bangus),
      gutted, scaled, and cleaned
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) aged soybean (tahure), crumbled
2 tablespoons native vinegar (suka)
2 teaspoons fish sauce (patis)

1  Slice milkfish 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. 

In a casserole, sauté garlic in remaining oil until aromatic. Add ginger and continue cooking for 3 more minutes. 

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. 

Leftover tip: This fish becomes even tastier the day after! Refrigerate leftovers and simply reheat when ready to eat. Best eaten with bowls of steamed rice!


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