"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Wednesday, April 13, 2011

Fish with Tausi

Tausi or fermented black beans goes well with any fish dish. When cooking, I do not include the brine where the beans are soaked from. It can be very salty.  Here's a simple way of cooking fish in tausi.
Fish With Tausi

Ingredients:
3/4 kg  fish fillet (cream dory)
320g (1 block) chinese tofu
1 red bell pepper
1 green bell pepper
1 thumbsized ginger, minced
1 onion, chopped
2 tbsp tausi
oyster sauce
hoisin sauce
soy sauce
cornstarch
cooking oil
ground peppercorn
salt

How to prepare:
> Cut the fish  about 2" sticks. Season with salt and ground peppercorn. Set aside.
> Cut the tofu same size as the fish.  Fry the tofu until golden brown. Set aside
> In a pan, sauté ginger, onions and the tausi. Add the soy sauce, hoisin sause, oyster sauce and water.
> Thicken the sauce with dissolved cornstarch.
> Then add the bell pepper and the fried fish and tofu. Cook for another 2 minutes.








9 comments:

Shobha said...

Is Tausi the same as Black bean sauce that we often use in Chinese dishes ?

Dan.Eliot said...

Every year heart disease plagues millions of Americans. Here are five specific cooking tips that can be implemented daily for a healthier heart.
# Choose dairy products that are lower in fat for all recipes.
# When using canned or jarred goods, look for low sodium.
# Use higher sodium products sparingly. (Foods that are surprisingly high in salt: whole milk, ham, white bread, cheese, creamy salad dressing, sour cream, catsup, olives, pickles and condiments)
# Substitute two egg whites for each whole egg.
# Reduce fatty meats. Use meats labeled "loin" or "round". Use beans, veggies, soy, or legumes as the central focus of meals as they are high in protein as well and minimal in fat.

Healthy cooking tips

Kitchenette said...

Yes Shobha it's the same. But here in the Philippines, fermented black beans are preserved in brine. but with other countries it is sold in dry form, i think.

Kitchenette said...

thanks for the tips Dan.

cookingvarieties said...

hi kitchenette, am doing my morning blogwalk and saw your site at shobha's. this is a great recipe. we use the black beans too with chilis, but have never tried with tofu or bean curd..great idea...thanks for sharing

Shobha said...

Thanks..
Plz collect an award from my blog, which I have made for all friends as a token of appreciation.

Shobha said...

Hi,
I have an award for all my friends ..plz collect it from my blog.

Shobha said...

Right click on the picture and save it.
If you want to put it on the side bar, go to DESIGN-and then go to- add a gadget and select the option- add picture.
Or else you can put it like any other recipe post.

Kitchenette said...

thanks Shobha!

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