Bangus sa Tausi (Milkfish with Tomatoes and Black Beans)
Milkfish with fermented soybeans and tomatoes is easy to make for busy weeknights. This bangus sa tausi is hearty, full of flavor, and perfect with steamed.
whole milkfish, scaled, gutted, and cut into serving parts
salt and pepper to taste
onion, peeled and sliced
garlic, peeled and minced
thumb-size ginger, julienned
large Roma tomatoes, chopped
(6.3 ounces) tausi (fermented black beans), drained and rinsed
Wash fish and pat dry. In a shallow dish, place flour and season with salt and pepper to taste. Dredge the fish with flour until lightly coated.
In a pan over medium heat, heat around 1-inch deep of oil. Add fish and cook, turning once or twice, until both sides are lightly browned. Remove from pan and drain on paper towels.
In a pan over medium heat, heat about 1 tablespoon oil. Add onions, garlic, and ginger and cook until aromatic.
Add tomatoes and cook, mashing regularly with the back of a spoon, until softened.
Add fish sauce and continue to cook for about 1 minute.
Add water and allow to a simmer.
Add black beans and continue to cook for about 3 to 5 minutes or until liquid is slightly reduced. .
Gently add fried fish and cook for about 3 to 5 minutes or until fully cooked and coated with sauce. Season with salt and pepper to taste. Serve hot.
Fry the milkfish until golden and slightly crispy on the outside but not fully cooked. It will finish off in the black bean sauce.