Fish Tausi ready on your table in less than 30 minutes! This quick fish recipe cooked with fermented beans or “tausi” is perfect with a bowl of steaming white rice.
Fish Tausi, like the Japanese “miso”, is packed with umami flavor. The tausi beans go well with almost anything – beef, pork, chicken, tofu, vegetables, and fish of course!
A little word of caution, the beans are soaking in brine for a long time, so you might want to give it a quick rinse before cooking to remove the excess salt. Also, a little goes a long way. You can store the unused beans in the fridge for later use.
First, let us prepare the fish. Remove any excess moisture by patting it with paper towel. We do not want clumps of flour to stick to the fish when we dip it into the dry mixture.
Mix together flour, salt and pepper in a plate. Lightly coat the fish with flour by rolling it and shaking off any excess.
Next, prepare the cornstarch slurry. Dissolve the cornstarch in water and mix thoroughly until you get a smooth consistency. Set aside as we will use it later to thicken the sauce.
Add oil to a medium-sized frying pan, just enough to reach half of the fish’s thickness. When the oil is hot, carefully lay the fish and cook until golden-brown before turning to fry the other side. Once cooked, transfer to a plate and set aside.
If you’re using the same pan, discard the oil and wipe the pan dry with a paper towel. We want to remove the “fishy” taste so it won’t overpower the other ingredients and seasonings.
When all is ready, heat 2 tablespoon of oil and sauté onion, garlic and ginger. Add the salted black beans and cook for another minute.
Pour in water, oyster sauce, and a few dashes of sesame seed oil. Let it come to a quick boil, then reduce heat and allow to simmer.
When the liquid has slightly reduced, add the slurry (remember the cornstarch dissolved in water?), while constantly stirring until consistency is similar to a heavy cream.
Place the fried fish back into the pan and coat it with the sauce.
Garnish it with red bell pepper and scallion.
And there you have it, fish tausi… enjoy.
Fish with Tausi
- 400 grams white fish steak or fillet
- 2 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 tablespoon oil + 1/4 cup oil for frying
- 3 cloves garlic minced
- 1 medium onion minced
- 1- inch chunk ginger julienned
- 3 tablespoon salted black beans tausi
- 1 cup water
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- Red bell pepper optional, for garnish
- Green scallions optional, for garnish
- 1 teaspoon cornstarch
- 2 tablespoon water
- Pat the fish dry with paper towel. In a plate, combine all-purpose flour, salt and ground pepper. Lightly dredge fish with the flour mixture, turning to coat all sides then shake off any excess.
- Rinse the salted black beans at least 2 times and drain as these are extremely salty.
- Combine 1 teaspoon cornstarch with 2 tablespoon water.
- Heat oil just enough to shallow fry the fish. Cook over moderately high heat until golden and crisp, 4 minutes. Flip the fish and cook for another 3 minutes until both sides are brown. When all of the fish have been fried, transfer to plate and set aside. Discard the oil used in frying. Wash or use paper towel to clean the pan of any residue.
- Reheat and pour 2 tablespoon of oil. Sauté onion, garlic and ginger over medium low heat, stirring, until the aromatics are softened, about 3 minutes. Stir in the salted black beans and cook for 1 minute.
- Pour 1 cup of water, oyster sauce and sesame oil and bring to a boil. Reduce the heat and let liquid mixture simmer for about 3 minutes.
- Pour the cornstarch slurry while stirring continuously until the sauce has thicken.
- Return the cooked fish and ladle the sauce on top. Arrange in a serving plate, garnish with bell pepper strips and scallions.