Tochong Bangus

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Milkfish and tofu in fermented black bean sauce.


  • 2 lbs. bangus (milkfish), descaled, gutted and sliced into serving pieces
  • 2 blocks tokwa (firm tofu), sliced into ½-inch thick
  • ½ cup tausi (fermented black beans), drained and rinsed
  • 4 cloves garlic, minced
  • 1 medium-sized onion, finely chopped
  • 2 big onions, chopped
  • 1 thumb-sized ginger, julienned
  • 2 tbsps. soy sauce
  • 3 tbsps. oyster sauce
  • 2 tbsps. brown sugar
  • ½ tsp. whole peppercorns, coarsely crushed
  • ½ tsp. ground peppercorns
  • ½ tsp. five-spice powder
  • 2 pcs. red Thai chili, chopped
  • ½ tsp. salt or to taste
  • 2 tbsps. cornstarch, dissolved in ¼ cup water
  • 2 cups water
  • cooking oil  for frying
  • 3 tbsps. spring onions, chopped


  1. Season the fish and tofu with soy sauce and ground pepper. Let them sit for 5 to 10 minutes.
  2. Over medium heat, heat up the cooking oil on a large frying pan. Fry the tofu, occasionally flipping each side until the color turns brown. Remove from the pan and drain the excess oil on paper towel. Slice into smaller cubes and set aside.
  3. Fry the seasoned milkfish on the same pan. Continue cooking until both sides are brown. Transfer on a platter lined with paper towel. Set aside.
  4. In a clean saucepan, sauté the onions, garlic and ginger. Toss in tomatoes and continue to cook until the tomatoes are wilted.
  5. Add the fermented black beans and chili. Cook for 2 to 3 minutes.
  6. Add water and stir in the oyster sauce and brown sugar. Season with salt and crushed pepper. Set the heat to simmer and continue to cook for another 2 minutes. Sprinkle with five-spice powder. Mix well.
  7. Pour in the dissolved cornstarch and continue to simmer until the sauce thickens.
  8. Carefully add the fried fish and sliced tofu and simmer for another 2 minutes. Gradually stir until the fish is covered with tausi sauce. Remove from heat and garnish with chopped spring onions. Serve warm with steamed rice. Enjoy!

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