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 beans..no 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.

fish_fillet_with_tausi_black_beans

saute garlic, onion and black beans

fish_fillet_with_tausi_black_beans_2

add water and season to taste

fish_fillet_with_tausi_black_beans_3

add the fish fillet pieces

fish_fillet_with_tausi_black_beans_1

serve with rice.   Enjoy! :)

Fish Fillet with Tausi (Fermented Black Beans)
Source: 
Recipe type: Main, Seafood, Fish
Serves: 3-4
 
Ingredients
  • 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
Instructions
  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! :)
Notes
You may use bangus (milkfish) belly or boneless bangus fillet, but I suggest that you fry it first, it just taste better that way.

Comments

comments

Powered by Facebook Comments