fbpx

Lapu-Lapu in Tausi Sauce ( Fish in Black Bean Sauce )

This recipe has just the right contrast of freshness from the fish and saltiness from the black beans. It’s so delicious and an absolute crowd pleaser. Serve this as a focal dish in any special gatherings and you’ll surely impress all your guests.

Lapu-Lapu In Tausi Sauce ( Fish In Black Bean Sauce )

This recipe has just the right contrast of freshness from the fish and saltiness from the black beans. It’s so delicious and an absolute crowd pleaser. Serve this as a focal dish in any special gatherings and you’ll surely impress all your guests.
Course Dinner, Lunch, Main Course
Cuisine Asian
Keyword fish in black bean sauce, fish recipe, lapu lapu recipe, tausi sauce
Prep Time 20 minutes
Cook Time 29 minutes
Servings 6 people

Ingredients

  • 1 whole Lapu-Lapu or Red Snapper, cleaned and scaled ( 800  grams – 1 kilogram )
  • 3 cups Baguio Pure Coconut Oil for frying
  • Salt and Pepper to Taste
  • 250 grams Tofu cut into bite pieces
  • 2 tablespoons All-Purpose Flour

Tausi Sauce

  • 2 tablespoons Baguio Pure Coconut Oil for sautéing
  • 1 teaspoon Garlic chopped finely
  • 1 tablespoons Ginger cut into thin strips
  • 1/4 cup Red Onions cut into slices
  • 1/4 cup Green Bell Pepper cut into slices
  • 1/4 cup Red Bell Pepper cut into slices
  • 2 stalks Leeks cut into slices
  • 1/2 cup Tausi ( Black Beans ) rinsed twice
  • 1/4 cup Soy Sauce
  • 1/4 cup Oyster Sauce
  • 1/2 cup Water
  • 2 teaspoons Sesame Oil
  • 1 teaspoons Cornstarch
  • 1 teaspoons Water

Instructions

  • Pour the oil in a big frying pan. Turn on the heat to medium.
  • Pat dry the tofu with a paper towel. Dredge it into the flour until well coated. Fry the tofu until brown and crispy. Turn off the heat and transfer the tofu to a plate with paper towel and set aside.
  • Pat dry the fish with a paper towel to remove any excess moisture. Water will cause the hot oil to splatter.
  • Score the fish by slashing across the thickest part of the flesh, this method will help you to allow the seasoning to reach through the thickest parts of the fish. Set it aside.
  • Using the same pan and oil, turn on again the heat to medium.
  • Season the fish with salt and pepper. Dredge the fish into the cornstarch and tap the excess cornstarch.
  • Check the oil if it’s ready, sprinkle some cornstarch and it it starts to bubble then it’s ready.
  • Add the fish slowly into the pan and fry the fish for about 5-6 minutes on each side. Remove the fish and transfer to a plate with paper towel. Set it aside.

Tausi Sauce

  • The Tausi can be a too salty, so rinse it about two times with water and then set it aside.
  • Using a large sautéing pan, add 2 tablespoons of oil and turn on the heat to medium.
  • Add the onions, garlic,  ginger, and sauté for about 1 minute to release the aroma flavor.
  • Add the onion and bell peppers. Don’t forget to  reserve some onions and bell peppers for garnish.
  • Add the leeks and continue to cook until the vegetables are softened.
  • Add the soy sauce, oyster sauce, water, tausi and sesame oil. Continue to simmer for about 5 minutes, just enough time to blend all the flavors.
  • Make a cornstarch slurry to thicken the sauce.  Mix 2 teaspoons of cornstarch and 2 teaspoons of water. Pour it to the sauce and continue to stir until well blended. Simmer on low heat for another 3 minutes.
  • Have a taste and see if it needs more seasoning.
  • Add the tofu and mix well until the tofu absorbs the sauce. Turn off the heat.
  • To assemble, place the fish in the middle of a serving dish. Put the tausi sauce with tofu on the sides of the fish. Pour the sauce on top of the fish. Garnish with the reserved vegetables. Serve while hot.

Notes

The delicate texture of fish may dry out when overcooked so keep an eye on it. Remember that the flavor and nutrition are at best when it’s moist with its natural juices.

related tags

love this recipe? share it!

Share on facebook
Facebook
Share on pinterest
Pinterest
Share on linkedin
LinkedIn
Share on email
Email
Share on print
Print Recipe

Leave a Comment

Recipe Rating




about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

let's connect
recent recipes

Soft and Fluffy Matcha Cake

Matcha has become a very popular ingredient because its beautiful, distinct flavor. Now, here’ another great addition to your matcha favorites…soft, fluffy, moist cake richly infused with the subtly sweet taste that only matcha can bring.

Read More »

Soft and Fluffy Matcha Cake

Matcha has become a very popular ingredient because its beautiful, distinct flavor. Now, here’ another great addition to your matcha favorites…soft, fluffy, moist cake richly infused with the subtly sweet taste that only matcha can bring.

Read More »
join our newsletter

Sign up to receive updates for delicious recipes sent to your inbox.

check my latest video
Aureo Resort, La Union | Best Beach Resort in San Fernando La Union | Travel Philippines |
Aureo Resort, La Union | Best Beach Resort in San Fernando La Union | Travel Philippines |
Lemon Blueberry Bundt Cake | Moist and Buttery Lemon and Blueberry Pound Cake |  Chef Sheilla
Lemon Blueberry Bundt Cake | Moist and Buttery Lemon and Blueberry Pound Cake | Chef Sheilla
How to Make Soft and Fluffy Matcha Cake | Super Moist Japanese Sponge Cake | Matcha Dessert
How to Make Soft and Fluffy Matcha Cake | Super Moist Japanese Sponge Cake | Matcha Dessert
Aureo Resort, La Union | Best Beach Resort in San Fernando La Union | Travel Philippines |
Aureo Resort, La Union | Best Beach Resort in San Fernando La Union | Travel Philippines |
be updated on my posts

Reach out!

Got a question about culinary, a recipe, or simply just want to say hello? 

join our newsletter

Sign up to receive updates for delicious recipes sent to your inbox.

JOIN OUR NEWSLETTER

Sign up to receive updates for delicious recipes sent to your inbox.