Bangus Belly with Tausi and Tokwa


We love bangus (milk fish), most especially the belly part. You can cook it in various ways. Here in Bulacan , they sell bangus by part. They have the head, belly, and tail. I always buy the head part because it also includes the belly.

During one of my Sunday trips to the wet market, I bought about 3 pcs of bangus fish head. I requested the vendor to separate the head from the belly and asked her to cut the belly crosswise similar to a “daing” cut. I used the fish head for Sinigang na bangus, one of hubby’s favorites. For the belly, I cooked it using the recipe from GoodHousekeeping magazine. I’ll call it Bangus Belly with Tausi and Tokwa. However, I made some modifications by including garlic and oyster sauce.

Here are the ingredients you’ll need:

6 pcs Bangus belly (deboned)

4 blocks of tokwa , cubed

1 small can black beans or tausi (drain and wash if salted)

1 teaspoon ginger, chopped

2 cloves garlic, minced

2 red bell pepper, chopped

Few stalks of spring onion, chopped

3 tablespoons vegetable oil or olive oil


1. In a pan, slightly fry the tokwa. Do not over-fry it. Set aside

2. In the same pan, fry the Bangus until crisp. Set aside.

3. In the same pan, sauté ginger, garlic, and bell pepper.

4. Add the black bean and stir in some water (about ½ cup).

5. Add the fried tokwa and fish and simmer it for 3 minutes or until the sauce slightly thickens.

6. Add the spring onions and cook it for another minute.

This recipe turned out pretty good and my dear husband loved it and will now be included on my menu list. It’s a healthy recipe and a nice recipe for this Lenten season.

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