Jan 16, 2007

Pescado Grande with Tausi (Fish with Salted Black Beans)


After 10 years (tee-hee-hee), I'm back in blogging form. Not to spoil the surprise, but let me say there'd be changes in this blog soon, and this post will be among the few of the 'old school'. Let's enjoy it while it lasts. :)

First off for this year is a fish dish, payback for all the crimes committed during the holiday season. :)

Here's the fish: a fairly large one. As I write this, my husband is in China and isn't around to identify it for me, so for the moment let's call it Pescado Grande. :) We bought it at the Arranque Market for P250 per kilo, and I think it weighed in close to 2 kilos. That's a broadsheet newspaper it's lying on, and it occupied 2/3 of the sheet. Pretty big, huh?

Anyway, after the descaling and slicing into more manageable slices, Mike fried Pescado Grande and I took it from there. Recipe below. I'm scaling it down to a more manageable size for you who are not too much into fish eating. :)


What's In It?

500g. to 800g. fried fish*
3-5 T cooking oil
2 T tausi (salted black beans)
3 T ginger, peeled and sliced into thin strips
1 red onion, sliced
5-6 cloves garlic, minced
1/2 c to 3/4 c water
3 -5 T brown sugar
3 t cornstarch dissolved in 5 t water

Kitchen Conjugations:

Lay fried fish/fish slices on a serving platter.

Heat cooking oil in a wok or frying pan. Saute ginger, onions and garlic until onions are translucent, about 2 minutes. Add tausi and stir fry for 30 seconds before adding water.
Let simmer for 3 minutes. Adjust seasonings by adding a pinch each of salt and pepper, then stir in cornstarch mixture. Let simmer for a minute or so or until the sauce thickens.

Pour over the fish slices and serve immediately. Garnish with chopped spring onions or wansoy if desired.

*Fried tilapia, labahita, bangus, dalagang bukid, bisugo, maya-maya will work just as well.