Totsong Bangus (Milkfish In Fermented Soy Cake)

May 17, 2008 by Chboogs D. Putipina | 0 Comments| Share it:   



2 ratings


  • Prep: ~30 mins.
  • Cook: 30 mins. - 1 hr.
  • Serves: 5

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  • 1 medium size milkfish cut into pieces
  • 2 squares tahure (fermented soy cake)
  • 1 tbsp fermented black beans
  • 1 tbsp garlic minced
  • 1 medium onion sliced
  • 1 big tomato diced
  • 1 small ginger sliced into strips
  • bunch of water spinach (kangkong)
  • 1 tsp MSG
  • 1/4 cup vinegar
  • 1 tbsp soy sauce
  • 3/4 cup water
  • flour for dredging
  • salt to taste

Step 1

Season milkfish with a little bit of salt. Dredge in flour.


Step 2

Fry till golden brown. Set aside.


Step 3

Saute garlic, onions, tomato and ginger.


Step 4

Mix vinegar, black beans and soy cake together then mash.


Step 5

Add the soy cake mix in the pan. Add water and soy sauce and let boil for a few minutes. Season with MSG then add in the fish and boil for a few minutes.


Step 6

Add in the kangkong (water spinach). Check seasoning if it needs some adjustment. Turn off the heat when the kangkong turns bright green. Best eaten after a few hours from cooking. Enjoy!

Now that you have learned how to make totsong bangus (milkfish in fermented soy cake), please be sure to view these other seafood recipes. Also, you will love these Filipino recipes.


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