Bangus sa Tausi

Bangus sa Tausi with tomatoes and black beans is the perfect use for leftover fried fish! This Filipino fish stew is easy to make, and filling and delicious with steamed rice.

I love to cook, but there are times when I am too busy or too lazy to be bothered with a complicated recipe. One technique that takes the stress out of preparing dinner on these days is planning our meals ahead.

On my free weekends, I usually make a few batches of siomai, tocino, longganisa or lumpia and freeze them in airtight containers for weeknight dinners or impromptu parties.

I also like to do batch cooking. For example, when I fry bangus, I make sure to double the amount we’ll consume in one meal. We eat the fried fish for dinner with a vegetable side dish such as pinakbet or ginataang gulay and I turn the leftovers into a brand new dish for lunch by adding tomatoes and tausi.

These methods have saved my sanity on many occasions! I can be in and out of the kitchen in no time and still have a hot homecooked meal to enjoy.

What is Tausi

Tausi are fermented and salted black soybeans used in many Asian and Chinese recipes. They are sold either in dry form which needs to be rehydrated in water to use or packed in brine which needs to be rinsed and drained to rid of excess saltiness.

These pungent-tasting fermented soybeans are an important ingredient in many Asian sauces and condiments such as black beans sauce and chili dou-chi oil. They’re also used to season fish and seafood as well as add complex flavors to various dishes such as steamed spareribs, mapo tofu, stir-fried bittermelon, and our very own humba.

How to Make Bangus sa Tausi

• Scale the milkfish and gut to remove entrails. Cut into serving pieces, rinse, and pat dry. This recipe will also work on other types of meaty fish such as galunggong (round scad), tilapia, and dalagang bukid (yellow tail fusilier).
• On a shallow plate, dredge the fish in the seasoned flour until lightly coated to prevent from sticking on the pan during frying and keeps it moist through the twice-cook process.

• Heat about an inch deep of oil and add the milkfish in a single layer. Fry until golden and slightly crispy on the outside but not fully cooked. It will finish off in the black bean sauce.
• In a wide pan over medium heat, saute onions, garlic, ginger, and tomatoes until softened. Use ripe Roma tomatoes as they’re usually juicier and sweeter.
• Season with fish sauce or with salt if preferred.
• Pour in water and bring to a simmer. I like mine on the dry side but feel free to increase the amount of liquid if you want a bit more sauce.
• Stir in the tausi. As the black soybeans are fermented in brine, make sure to rinse and drain well to rid of the excess saltiness.
• Add the fried fish and simmer until fully cooked. Adjust seasoning with salt and pepper to taste.

This milkfish with tausi is a delicious way to breathe new life to leftovers, but there is no reason why you shouldn’t make it with freshly fried fish. Frying bangus is my least favorite chore-oh, how it splatters!-but this dish is so worth the effort!

Not only is it easy to make and budget-friendly, but it’s also hearty, full of flavor, and delicious with piping hot steamed rice. Give it a try and enjoy!