Fish Fillet with Tausi
There are a lot of recipes in the world’s cuisine that make use of Fish Fillet. The only way to identify the dish’s origin is by looking at the other ingredients that comprise it then associate them with the continent, country, or region where these are often used. In this Fish Fillet recipe, we’ll be using “Tausi” (Chinese Black Beans). Tausi is directly associated with the oriental or Chinese cuisine and is known to provide extra amounts of saltiness to the food. This Asian inspired recipe brings out the oceanic taste of the fish less the smell.
Try this Fish Fillet with Tausi recipe.
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The best of Chinese restaurants really know what to do with a fish fillet. Whether they pair it with a delightful sweet and sour sauce or soak it in ginger soy, they have a myriad of options for this protein. But this fish fillet with tausi may just be one of the most delicious ones –– and it’s also a personal favorite.
Even those who have had this dish before tend to wonder: what is tausi, really? Simply put, they’re fermented black soybeans. The name “tausi” actually originates from the Lan-nang word, and we now use it in Cebuano and Tagalog as well. Known as douchi in English, these beans taste somehow like soy sauce and fish sauce all in one. The Chinese introduced us to tausi many years ago, as it was a popular ingredient in many of their soups and stews. Ever since then, we’ve incorporated it into many dishes. From clams to spareribs and now fish, tausi’s seen it all!
Other Asian countries have their own variations on this ingredient as well. One of the most notable iterations is the Korean counterpart, chunjang –– the star ingredient of black bean noodles, or jajangmyeon. One of Vietnam’s trademark sauces, tau xi, is made from this very bean. This ingredient is one that has pervaded and populated the globe. And once you take one bite of this fish fillet with tausi, you’ll definitely see why.
Recipes that makes use of tausi (salted black beans)
More than just Chinese dishes like fish fillet with tausi, here are other recipes wherein this black bean has made a home!
Pork Adobo with Tokwa and Tausi and Garlic Fried Rice
Tausi is actually a great partner to the spongey, firm tofu. In fact, in the popular tofu dish Mapo Tofu, tausi is a key ingredient! We utilize this perfect pair in this Filipino classic; tausi’s deep flavor provides a new and refreshing spin on our beloved pork adobo. If you want to make this dish even more spectacular, be sure to cook up some fantastic and savory garlic fried rice. The combination of all these flavors is really so phenomenal.
Like fish fillet with tausi, humba is another dish that the Chinese introduced to us –– and that we’ve made our own. In Pork Pata Humba, ham hock is braised in a mix of pineapple juice and soy sauce, until the meat is fully tenderized. You add the tausi alongside banana blossoms in the cooking process, only adding to the unique taste of this wonderful dish. I love humba because of how hearty it is, as well as how it strikes the right balance between sweet and savory. This is a perfect dish to enjoy with family.
Have you cooked with tausi before? What’s your favorite dish to make with it?
How to Cook Fish Fillet with Tausi
Let’s cook this fish fillet with tausi together! In only 20 minutes you’ll have a rich and flavorful dish you and your loved ones will definitely savor.
For the fish we’re using, I recommend tilapia, red snapper, or tuna –– about 1 lb. of any of these will do. You’ll have to prepare the other ingredients as well! Finely chop half a cup of parsley, as well as half a cup of green onions, and a medium sized onion. Beat 1 egg in a separate bowl, too.
Bread and fry the fish
To begin cooking your fish fillet with tausi, start with breading your fish! Firstly, dip your fish fillet pieces in the beaten egg mixture. In a separate plastic bag, place a cup of cornstarch and move your fish inside. Close the container and shake until you’ve evenly covered our fish fillet with cornstarch. Do this process 2 times. Once you’ve coated both pieces, fry your fish fillet then set it aside on a wire rack.
Saute onions and add the other ingredients
Next, in a separate pan, sauté your onion (not the green onion) and pour in 4 tablespoons of tausi. Then, add in your green onions and parsley and let it simmer once again for 3 minutes. Add 1 cup of hot water and bring it to a boil.
Add the breaded fried fish and season it
Add in your fried fish fillet and let your fish fillet with tausi simmer for about 5 to 7 minutes. Be sure to add salt and pepper to taste!
Once your time is up, your fish fillet with tausi is finally ready! Turn the heat off the stove and serve your dish piping hot, with a lot of rice –– you’ll need it!
We hope you enjoy this wonderful fish fillet with tausi recipe! Let us know what you think in the comments below.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Fish Fillet with Tausi
Ingredients
- 1 lb fish fillet tilapia, red snapper, or tuna
- 4 tbsp salted black beans tausi
- 1/2 cup parsley chopped finely
- 1/2 cup Green onions chopped
- 1 onion chopped
- 1 cup water
- 1 egg beaten
- 1 cup cornstarch
- 1 cup cooking oil
Instructions
- Put some breading on the fish by dipping it on the beaten egg mixture.
- Place the cornstarch in a clear plastic bag and put-in the fish. Close the container(be sure that there is some air inside) and shake until the cornstarch is evenly distributed on the fish
- Do 1 and 2 twice
- Fry the fish and set aside
- On a separate pan, sauté the onion and put-in the chinese black beans
- Add the green onion and parsley and simmer for 3 minutes
- Add water and let boil
- Put-in the fried fish fillet and simmer for 5 to 7 minutes
- Add salt and pepper to taste
- Serve hot. Share and Enjoy!
daisy says
thanks…i learned a lot from you. more power!
abbie says
Great recipe and you have nicely instructed it by adding a video! I’ll try it at home. Thank you.
Len says
About the parsley, is that the Italian parsely or the Chinese one? Thanks.