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

Chef Sheilla

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.

Ingredients

1 whole ( 800 grams – 1 kilogram ) Lapu-Lapu or Red Snapper, cleaned and scaled
3 cups Baguio Pure Coconut Oil, for frying
Salt and Pepper, to Tast
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
¼ cup Green Bell Pepper, cut into slices
¼ cup Red Bell Pepper, cut into slices
2 stalks of 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 teaspoon Cornstarch
1 teaspoon Water

Procedure

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.

recipe 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.