Fish Fillet with Tausi (Fermented Black Beans)

I used to hate this dish when I was young, I didn’t like the taste of fermented black beans and the milk fish has too many fine bones that makes it difficult to eat.  My mother, she used to make it regularly- no matter how much complaining/whining I did- hoping that I will eventually like it. After so many years, finally, I am able to appreciate this dish and make it for my family too, but my little boy doesn’t like the black surprise there, I guess. 😉

When making this dish, usually whole or milk fish slices are fried then served with adobo-like sauce with fermented black beans. I make mine with fish fillet and skipped the frying part. It’s easier, quicker and healthier.

The recipe below is for 3-4 persons, feel free to adjust to your own taste or family size.


saute garlic, onion and black beans


add water and season to taste


add the fish fillet pieces


serve with rice.   Enjoy! 🙂

Fish Fillet with Tausi (Fermented Black Beans)
Recipe type: Main, Seafood, Fish
Serves: 3-4
  • 1 teaspoon sesame oil
  • 1 teaspoon cooking oil
  • 150 grams fish fillet, cut into 1" pieces or chunks
  • knob of ginger, sliced thinly into strips
  • 3 cloves of garlic, minced
  • 1 medium onion, sliced
  • fish sauce, to taste
  • 2-3 tablespoons tausi ( fermented black beans), available in Asian grocery stores
  • sugar
  • ground black pepper
  • scallions/green onions
  1. Lightly season fish fillet pieces with salt and pepper, set aside. Heat cooking oil and sesame oil in a pan over medium heat.
  2. Add garlic, onion, saute until fragrant then add black beans. Cook for about a minute then add a cup of water; season with fish sauce ( or soy sauce if you want), and a little sugar and black pepper; bring to a boil then add the fish fillet pieces.
  3. Cook for about 5 minutes, then invert the fish fillet pieces and cook for about 3-5 minutes more.
  4. Make the slurry by mixing cornstarch with 1 tablespoon water then add a little of this to the pan ( you may use all of it or not depending on how you want the consistency of your sauce); bring to a boil, check the seasoning then turn off the heat.
  5. Sprinkle scallions and serve with rice. Enjoy! 🙂
You may use bangus (milkfish) belly or boneless bangus fillet, but I suggest that you fry it first, it just taste better that way.

8 Responses to "Fish Fillet with Tausi (Fermented Black Beans)"

  1. Maria   March 11, 2012 at 2:24 pm

    Just like you, my mom made this regularly when I was a child. Since she passed away 8 years ago, I’ve been searching for this recipe and I’m glad to find your blog. Thank you! Glad to have come across your recipe using fish fillet rather than the usual milkfish. Thanks again.

  2. Bessie   January 17, 2012 at 4:41 am

    Just made this for dinner and my mom, who is very picky, loved it!!! thankks for this easy and yummy version/recipe!!!

    • Olive   January 28, 2012 at 5:06 am

      Hi, Bessie!

      So glad to hear that…THANK YOU for taking the time to tell me; you made my day! 🙂

  3. cusinera   November 27, 2011 at 1:43 am

    I use to hate bangus with tausi, I remember I was being force fed this dish in my cousin’s place every lunchtime most of the time….maybe it’s the way they cooked it but thanks for featuring this recipe yours, will definitely try cooking fish with tausi for the first time…already purchased 2 small cans of tausi=)

  4. Jeannie   June 12, 2011 at 6:41 am

    I don’t cook fish much because I usually fry it and that’s very messy! This looks like another great way to cook fish!

  5. Raquel.Erecipe   June 11, 2011 at 6:27 am

    I also grew up with the same recipe, my mother is also prepared dish with tausi, yeah you are right, I also do not like the fermented black beans, but this black beans is are rich in fiber, which helps in lowering cholesterol, rich in the trace mineral molybdenum and a lot more, so we should love this little , shiny, dark and shell-like appearance we called black beans. =)

  6. love2cook   June 11, 2011 at 2:58 am

    Something new, but looks delish! 😀

  7. Belinda @zomppa   June 11, 2011 at 2:45 am

    Funny how taste evolves, right? I always hated black beans too, but actually liked the flavor of the fermented (just picked around the beans)….


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