Ingredients
1 whole bangus, scaled, gutted and cut into serving pieces
salt and pepper to taste
canola oil
1 onion, peeled and sliced thinly
3 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
2 large Roma tomatoes, chopped
2 squares tahure (fermented bean cakes), drained
2 tablespoons vinegar
1 cups water
½ cup tausi, fermented black beans, rinsed and drained
Instructions
Rinse fish and drain well. Season with salt and pepper to taste.
In a skillet over medium heat, heat about 2 inch deep of oil.
Carefully add fish in the hot oil and cook for about 3 to 5 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.
In another pan over medium heat, heat about 1 tablespoon of oil. Add onions, garlic, and ginger and cook until softened.
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juices.
In a bowl, mash tahure. Add vinegar and water and stir until combined.
Add tahure mixture to the pan and boil, uncovered and without stirring, for about 2 to 3 minutes.
Add tausi and stir to combine.
Add bangus in a single layer.
Cover, lower heat, and continue to cook for about 4 to 6 minutes or until fish.
Season with salt and pepper to taste. Serve hot.
Notes
You can add tofu cubes to extend the dish deliciously. Use firm tofu, not silken.
Drain the tofu well. Wrap with a thick layer of paper towels and weigh down with a plate for about 15 to 20 minutes to absorb the excess liquid.
Cut the tofu block into three pieces. Deep-fry until golden and crispy. Remove from pan and drain on paper towels. Cut into cubes.
Add tofu and gently toss to combine. Cook just until heated through.
Nutrition
Calories: 256kcal | Carbohydrates: 13g | Protein: 27g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 17mg | Potassium: 131mg | Fiber: 5g | Sugar: 4g | Vitamin A: 259IU | Vitamin C: 7mg | Calcium: 270mg | Iron: 3mg
