Bangus sa Tausi

Bangus sa Tausi with tomatoes and black beans recipe perfectly uses leftover fried fish! This Filipino fish stew is easy to make, filling, and delicious with steamed rice.

I love to cook, but sometimes, I am too busy or lazy to be bothered by a complicated recipe. Planning our meals is one technique that takes the stress out of preparing dinner these days. I usually make a few batches of siomai, tocino, longganisa, or lumpia on my free weekends and freeze them in airtight containers for weeknight dinners or impromptu parties.

I also like to do batch cooking. For example, when I fry bangus, I double the amount consumed in one meal. We eat the fried fish for dinner with vegetable sides such as pinakbet or ginataang gulay, and I turn the leftovers into a brand new dish for lunch by adding tomatoes and tausi.

These methods have saved my sanity on many occasions! I can be in and out of the kitchen in no time and still enjoy a hot home-cooked meal.

Ingredient notes

• Fish- the recipe will also work on other meaty fish such as galunggong (round scad), tilapia, and dalagang bukid (yellow tail fusilier).
• Flour- a thin coating protects the fish from overcooking, keeping it moist.
• Oil-choose, a variety with high smoke point and neutral taste suitable for frying, includes canola, avocado, safflower, or palm oil.
• Onions, garlic, ginger- aromatics enhance flavor.
• Tomatoes- use very ripe Roma tomatoes as they're juicier and sweeter.
• Fish sauce- adds umami flavor; you can substitute salt.
• Tausi- as black soybeans are fermented in brine, rinse and drain well to eliminate the excess saltiness.
• Salt and pepper- seasonings

What is Tausi

Tausi is fermented and salted black soybeans used in many Asian and Chinese recipes. They are sold either in dry form, which needs to be rehydrated in water, or packed in brine, which needs to be rinsed and drained to eliminate excess saltiness.

These pungent-tasting fermented soybeans are essential in many Asian sauces and condiments, such as black bean sauce and chili dou-chi oil. They're also used to season fish and seafood and add complex flavors to various dishes such as steamed spareribs, mapo tofu, stir-fried bittermelon, and our very own humba.

Frying bangus

• Dredge the fish in the seasoned flour until lightly coated to prevent it from sticking on the pan during frying, and keep it moist through the twice-cook process.
• Fry until golden and slightly crispy on the outside but not fully cooked. It will finish off in the black bean sauce.

Bangus sa tausi cooking steps

1. Saute onions, garlic, and ginger in a pan until softened and aromatic. Add tomatoes and cook until softened and release juices.
2. Add fish sauce. Add water and allow to a simmer.
3. Add black beans and simmer until liquid is slightly reduced. .
4. Add fried fish and continue to simmer until fully cooked and coated with sauce. Season with salt and pepper to taste.

Serving suggestions

This milkfish with tausi is a delicious way to breathe new life into leftovers, but there is no reason why you shouldn't make it with freshly fried fish. It's a hearty and tasty main dish that pairs well with steamed rice.

Storage and reheating instructions

Store in a container with a tight-fitting lid and refrigerate for up to 3 days. Reheat in a wide pan or microwave at 1 to 2-minute intervals until completely heated.