Tochong Bangus

Another Milkfish dish that I rarely see and eat is Tochong Bangus, that most probably was influenced by the Chinese cuisine, the ingredients such as tahure (fermented tofu) and salted black beans is already big indication. In this dish milkfish (bangus) is twice cooked by frying then stewing it on a tomato,onion, garlic, ginger, vinegar and black beans. I know the mixture is quite odd but trust me it all works well together. This is the first time I make it , and It's perfect! I added some extra eggplant and green chili which I used on my previous Milkfish dish.