We once had leftover fried milkfish from our last night’s meal, so I thought of a dish on how to recook them. Instead of just reheating, I decided to try something different. I used to cook sarciadong bangus with our leftover milkfish, but then, while searching through our pantry for ingredients, I found the tausi. Then I remembered the Bangus with Tausi dish that I ordered from our local carinderia last time. That gave me the idea to recreate it at home, and it turned out to be a delicious twist on our usual leftovers.
What is Tausi
Tausi, also known as salted black beans or fermented black beans, are a popular ingredient in Filipino and other Asian cuisines. They are made from soybeans that have been fermented and preserved with salt. Tausi have a strong, savory, and slightly salty flavor, which makes them a great addition to dishes, especially those with fish or pork. They add depth and umami to recipes like Bangus with Tausi, enhancing the overall taste of the dish.
Bangus with Tausi Ingredients
Cooking Oil and Milkfish/Bangus: The cooking oil is used to fry the cleaned milkfish until it’s crispy and golden, serving as the base for the dish.This is you are using fresh bangus. But if you are using leftovers, that will be all good.
Ginger, Garlic, and Onion: These are sautéed together to create a fragrant and flavorful foundation, adding warmth and depth to the dish.
Tomatoes and Tausi/Fermented Black Beans: The tomatoes bring a slight tang, while the tausi adds a rich, savory flavor that defines the dish.
Water, Fish Sauce, Brown Sugar, and Black Pepper: This combination forms a balanced sauce, with the fish sauce for saltiness, brown sugar for sweetness, and black pepper for a mild spice.
Green Chilies: The sliced green chilies add a subtle heat, giving the dish a bit of a spicy kick.
How To Cook Bangus with Tausi
Fry the Milkfish
First, make sure your milkfish is clean and patted dry with paper towels. Then, heat up some cooking oil in a pan and fry the milkfish until it turns golden brown. Once it’s done, set it aside for now.
Sauté the Aromatics
In the same pan, heat a little more oil over medium heat. Toss in the ginger and sauté it until you can really smell that nice, warm aroma. Next, add the garlic and onion, and cook them until the onion turns translucent, meaning it’s soft and slightly see-through.
Add the Tomatoes and Tausi
Now, it’s time to add the chopped tomatoes. Let them cook until they soften up nicely. After that, stir in the rinsed tausi. Let everything cook together for another 1-2 minutes so the flavors can blend well.
Create the Sauce
Pour in the fish sauce and sprinkle in some black pepper, giving it all a good stir. Then, add the water and bring the mixture to a simmer. Add the brown sugar and let it simmer for about 5 minutes. This helps the flavors really come together.
Combine the Fish with the Sauce
Carefully place your fried bangus into the pan with the sauce. Spoon some of that tasty mixture over the fish, and let it simmer for another 3-5 minutes. This allows the fish to soak up all those wonderful flavors. For a little extra heat, top it off with sliced green chilies.
Adjust and Serve
Taste the sauce and see if it needs more seasoning. You can add a little more fish sauce or sugar if you think it needs it. Once you’re happy with the taste, transfer your Bangus with Tausi to a serving platter and enjoy it with steamed rice.
Cooking Tips
Pat the Fish Dry: Before frying, make sure to pat the milkfish dry with paper towels. This helps it fry up nice and crispy without too much splatter.
Adjust the Tausi: Tausi can be quite salty, so rinse it well before cooking. If you prefer a milder flavor, you can even soak it in water for a few minutes to reduce the saltiness.
Add Veggies: If you want to add more texture and color to the dish, try tossing in some bell peppers or eggplant. They go great with the flavors and add a bit more nutrition.
Go Easy on the Fish Sauce: Start with a small amount of fish sauce, then adjust to taste. It’s easier to add more if needed, but you can’t take it out once it’s in.
Simmer Slowly: When simmering the bangus in the sauce, keep the heat low. This allows the fish to absorb the flavors without overcooking or breaking apart.
Frequently Asked Questions
Yes, you can substitute bangus with other white fish like tilapia or cod, but the flavor may differ slightly.
If you don’t have tausi, you can try using a bit of soy sauce and some finely chopped black olives for a different but still savory twist.
Store any leftovers in an airtight container in the refrigerator for up to 2 days, and reheat gently to avoid drying out the fish.
The green chilies add a mild heat, but you can adjust the spice level by adding more or less depending on your preference.
Bangus with Tausi
Ingredients
For Frying:
- 1 cup Cooking Oil
- 1 piece Milkfish / Bangus (clean and fried)
For Sauteing:
- 2 tbsp Cooking Oil
- 1 piece Ginger thumb-sized (julienne)
- 4 cloves Garlic (minced)
- 1 piece Onion (sliced)
- 2 pcs Tomatoes (chopped)
- 4 tbsp Tausi / Fermented Black Beans (rinsed)
- 1 cup Water
- 1 tsp Fish Sauce
- 1 tbsp Brown Sugar
- 1/4 tsp Black Pepper (ground)
- 2 pcs Green Chilies (sliced)
Instructions
- Clean the milkfish and pat it dry with paper towels. Fry the milkfish until golden brown. Set aside.
- In a pan, heat a little oil over medium heat. Add the ginger and sauté until fragrant. Add the garlic and onion, and sauté until the onion becomes translucent.
- Add the chopped tomatoes and cook until softened.
- Stir in the rinsed tausi and cook for another 1-2 minutes, allowing the flavors to blend.
- Add the fish sauce and black pepper. Stir well.
- Pour in the water and bring it to a simmer then add the brown sugar. Let it simmer for about 5 minutes to allow the flavors to develop.
- Carefully add the fried bangus to the sauce, spooning the mixture over the fish. Let it simmer for another 3-5 minutes, allowing the fish to absorb the flavors. Top with sliced green chilies for a bit of heat.
- Adjust the seasoning if needed, adding more fish sauce or sugar to taste.
- Transfer to a serving platter and enjoy your Bangus with Tausi with steamed rice.
Video
Notes
- You can also add deep fried or air fried tofu to this dish. Cut the tofu into cubes or strips and fry until golden brown on all sides.
- Add the tofu to the dish towards the end of cooking to prevent it from becoming too soft or breaking apart. This also allows it to soak up the sauce without losing its texture.
