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Written by Robert
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Tuesday, 29 July 2008 |
Ingredients:
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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