Tochong Bangus Recipe

INGREDIENTS:

• 1/3 cup tofu
• 2 lb. bangus fillets
• flour
• 1/4 cup canola oil
• 1 to 2 tbsp. garlic, minced
• 1/4 cup onions, minced
• 1/4 cup fresh ginger slices
• 4 cups tomatoes, diced
• 2 tbsp. fermented black beans
• 1/4 cup vinegar
• 1 to 2 tbsp. low sodium soy sauce
• 4 soy cakes, cut into cubes

Equipment:

• bowl
• paper towels
• kitchen knife
• tongs
• skillet
• stir spoon

INSTRUCTIONS:

1. Soak the tofu in a bowl filled with 1 cup of warm water for five to 10 minutes to soften.
2. Rinse the bangus fillets and pat them dry with paper towels. Cut the fish into 1-inch-wide diagonal slices with a sharp kitchen knife.
3. Add 2 tbsp. flour to a shallow bowl. Coat the fish lightly with flour, using tongs to toss and press each slice into the flour.
4. Pour canola oil into a skillet and heat the oil over medium-high heat.
5. Add the bangus slices to the hot oil, using tongs to transfer the fillets. Fry the slices for three minutes on each side, until the fish turns a light golden brown. Transfer to paper towels to drain.
6. Drain all but 2 tbsp. of hot oil from the skillet. Add the garlic, onions, ginger slices and tomatoes to the hot oil. Stir fry the ingredients for five minutes, until the onions and ginger slices start to soften.
7. Add the softened tofu to the skillet along with the soaking water, stirring to combine the ingredients. Simmer the vegetables and tofu just below boiling point for about five minutes.
8. Add the fermented black beans and vinegar and cook the mixture without stirring for another 10 minutes.
9. Stir in the soy sauce and soy cake cubes and transfer the fried bangus to the skillet. Heat for two to three minutes before serving.

Notes:
For variety, you can also add 1 cup of chopped spinach and/or eggplant cubes when you add the soy cake cubes.


Source: Livestrong