Bangus sa Tausi is one of my favorite way of cooking bangus or milkfish. Just made tokwa’t baboy with tausi and i have left over tausi in the fridge.
I’m not a big fan of fish due to its fishy smell but bangus is an exception. Thank God bangus doesn’t have that unwanted smell. Even though it is so bony it is delicious. It is a very tasty fish – grilled, smoked, fried or boiled as in soup.
The combination of spices and tausi makes this dish so flavorful. It is cooked similar to pork with tausi except that for this dish I am using fish.
Luckily the Asian market where I buy fish I can request to have it cleaned and cut. They gut, scale and clean the fish thoroughly. I still wash it when I get home making sure no traces of blood. I pat dry the fish with paper towel and fry until light brown. In another pan, I saute the ingredients and add the fried fish.
This is a very easy and simple recipe. Another thing I like about this dish is I can make extra servings. It is tastier after a day and the tausi flavor gets infused with the fish. Be prepared to eat a lot of rice with this dish. Hmm fish belly with tausi is so damn good.
What is Tausi (salted black beans)?
Tausi also known as salted black beans or douchi. It is fermented and salted black soybeans. When opening a can, the beans are submerged in liquid that is very salty. When cooking I discard the liquid. Tausi is used as a seasoning for fish or meat. Also depending on how much you are cooking when I open a small can of tausi I always have some left overs.
Can I store left over tausi for later use?
Yes, it is salted and fermented so it can stay in the fridge for a few months. Better yet put it in the freezer.
Do I wash the tausi before cooking?
No, I don’t but I discard the liquid. Some people who are not able to tolerate anything salty may wash it before adding it to a dish.
Can I use a different type of fish?
I have tried this recipe with salmon and it came out really good. Leave a comment if you’ve tried it with a different type of fish.
How to Cook Bangus sa Tausi video
- 3 pieces bangus milkfish
- 2 tablespoons salted black beans discard the liquid
- 1 small red or yellow onion chopped
- 1 thumb size ginger julienned
- 4 cloves garlic minced
- 1 large tomato chopped
- 1 cup water
- 1 teaspoon ground black pepper
- 1 to 2 tablespoons fish sauce
- ½ cup cooking oil
Clean and wash bangus (milkfish) thoroughly, gutted and scaled. Pat dry with paper towel and cut into serving sizes. Season with salt and pepper and lightly coat with flour.
Heat cooking oil and fry fish until light brown. Set aside.
On the same pan leave about 2 tablespoons cooking oil over medium heat.
Saute onion until translucent.
Add ginger and cook for 2 minutes.
Stir-in garlic and cook for 2 minutes.
Toss-in tomato and cook until soft.
Add tausi (salted black beans). Saute for a minute.
Season with fish sauce and ground pepper.
Note: Black beans is salty. Taste before adding fish sauce.
Add fried milkfish.
Cover and simmer for 3 minutes. Turn off heat.