Tochong Bangus

By: Charlene Nolasco and Briytha Ebrada

Ingredients

500g Bangus (cut into steaks)

½ cup Flour

1 whole head Garlic (chopped)

1 pc Onion (chopped)

1 pc Tomato (chopped)

1 pc Ginger (chopped)

1 pc Tahure soak in ½ cup vinegar

2 cups Water

50g Okra

150g kangkong

1 pc Bell Pepper

Fish Sauce

1 pc Salted Duck Egg

Procedure

1. Dredge the Bangus in flour, heat oil in a pan and fry bangus steaks until brown on both sides. Drain and set aside.

    2. On the same pan sauté garlic, onion, tomatoes and ginger

3. Add the tahure and water

4. Add half of the crushed salted egg and fish sauce. Cook for 10 minutes. Taste and adjust seasoning.

5. Add the okra, kangkong and bell pepper

 6. Add fried milkfish

 7. Top with salted duck egg and serve