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| Fish Tausi |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tuesday, 29 July 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
![]() Oil for frying and sauté 4-5 cloves garlic, minced 2 pieces onion, thinly sliced 2 pieces small plump tomatoes, sliced 50-100 grams ginger, skinned, minced ½ teaspoon of black peppercorn 1 kilo fish* cut into serving pieces or halved 180 grams or half cup black beans in can (fermented/in brine syrup), drain the syrup or brine 1 to half cup water 2-3 tablespoon of soy sauce 1 tablespoon sesame oil 1 tablespoon sugar *(preferably grouper or lapu lapu, tilapia/ St. Peter’s fish & milkfish) Preparation: 1. For the Fish: Clean the fish or remove scale if using tilapia/ St. Peter’s fish or milk fish: drain well. Fry in cooking oil until brown. Drain in paper towels. Arrange in a large platter. Set aside. 2. For the Tausi sauce: Heat a wok or a sauce pan. Put cooking oil. Saute ginger and garlic until fragrant. Add onion and tomatoes. Cook until onion is translucent. Pour in the black beans, and ground black peppercorns. Stir-fry for 1-2 minutes. Add water, sugar, soy sauce, and sesame oil. Mix gently. Bring to boil. Remove from heat. 3. For the finishing touch: Put the fried fish on a deep bowl or deep platter and pour over the fried fish the Tausi sauce. Serve immediately.
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