Fresh Catch Of The Day: Tocho Bangus Croquettes

4 months ago

Chefs recreate their well-loved mothers’ recipe


Tocho Bangus Croquettes

Makes 5-6 servings

2 Tbsps Finely minced garlic

1 Red onion, sliced
1 Green chili (siling haba), thinly sliced

1 Tbsp Ginger, cut into strips

½ cup Vegetable oil

3 Tomatoes, quartered
½ cup Crumbled aged soybean (tahure)

2 Tbsps Native vinegar
2 tsps Patis

2 tsps Salt 

2 tsps Pepper

1 kilo Bangus, boiled and flaked, bones removed
1 cup Mashed potato

½ cup All-purpose flour

2 Eggs, beaten
1 cup Breadcrumbs

1 Ampalaya, sliced and blanched

1 bunch Sili leaves, deep-fried

  1. In a sauce pan, sauté garlic, onion, siling haba, and ginger with two tablespoons vegetable oil until fragrant.
  2. Add tomatoes, tahure, vinegar, and patis then simmer until liquid had reduced. Season with salt and pepper. Toss in cooked bangus flakes and cook for another five minutes. Remove from heat.
  3. Get a tablespoon of mashed potato and flatten. Fill in the middle with a teaspoon of the bangus mixture then roll into a ball.
  4. Coat each ball all over with flour. Next, dip into the eggs then roll over the breadcrumbs until completely covered. Chill for at least 30 minutes before frying.
  5. In a skillet, pour the rest of the vegetable oil and deep-fry the croquettes until golden brown.
  6. Serve the croquettes with the blanched ampalaya slices and deep-fried sili leaves together with the chili-calamansi cream.

Chili-Calamansi Cream

½ cup Heavy cream

2 tsps Calamansi juice

1 Siling labuyo, chopped

  1. Mix all the ingredients together. Serve with bangus croquettes.
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