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.
Keyword: fish in black bean sauce, fish recipe, lapu lapu recipe, tausi sauce
Prep Time: 20minutes
Cook Time: 29minutes
1wholeLapu-Lapu or Red Snapper, cleaned and scaled( 800 grams – 1 kilogram )
3cupsBaguio Pure Coconut Oilfor frying
Salt and Pepperto Taste
250gramsTofucut into bite pieces
2 tablespoonsBaguio Pure Coconut Oilfor sautéing
1tablespoonsGingercut into thin strips
1/4cupRed Onionscut into slices
1/4cupGreen Bell Peppercut into slices
1/4cupRed Bell Peppercut into slices
2stalksLeeks cut into slices
1/2cupTausi ( Black Beans )rinsed twice
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.
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.
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.