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5 from 1 vote

Easy Fish with Tausi

Crispy fried fish fillet cubes tossed in a thick and savory sauce made with salted black beans, ginger, garlic, and green onions. The fish is marinated in sherry cooking wine and sesame oil before frying, giving it a clean flavor that pairs perfectly with the salty fermented bean sauce. Serve over steamed white rice.
Prep Time15 minutes
Cook Time15 minutes
Marinating Time30 minutes
Total Time1 hour
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Chinese, Filipino, seafood
Keyword: fish with tausi, fried, marinated, quick, Savory
Servings: 4 people
Calories: 692kcal
Author: Vanjo Merano
Cost: $

Equipment

  • 1 Deep pot or frying pan For frying the fish cubes
  • 1 Separate pan or wok For building the sauce
  • 1 Mixing bowls One for the marinade and one for the sauce mixture

Ingredients

  • 1 lbs fish fillet cut into large cubes
  • 3 tablespoons salted black beans
  • 1/2 teaspoons ginger minced
  • 1/2 teaspoons garlic minced
  • 4 stalks green onion chopped
  • 1 1/2 teaspoons sesame oil divided
  • 5 tablespoons sherry cooking wine divided
  • 1/2 teaspoons salt
  • 3 1/2 tablespoons cornstarch divided
  • 3/4 cups chicken stock
  • 1/4 teaspoons ground black pepper
  • 1/2 teaspoons sugar
  • 1 cups cooking oil
US Customary - Metric

Instructions

  • Combine 3 tablespoons of sherry cooking wine, salt, and 1 teaspoon of sesame oil in a bowl. Mix well. Add the fish cubes and marinate for 30 minutes.
    1 lbs fish fillet, 1 1/2 teaspoons sesame oil, 5 tablespoons sherry cooking wine, 1/2 teaspoons salt
  • Soak the salted black beans in warm water for 15 minutes. Drain and set aside.
    3 tablespoons salted black beans
  • Heat the cooking oil in a pot over medium high heat. Remove the fish from the marinade and coat each piece evenly with 3 tablespoons of cornstarch. Fry the fish in batches until light brown and crispy. Remove from the pot and set aside on a plate lined with paper towels.
    1 lbs fish fillet, 3 1/2 tablespoons cornstarch, 1 cups cooking oil
  • In a bowl, combine the chicken stock, remaining sesame oil, remaining sherry cooking wine, ground black pepper, remaining cornstarch, and sugar. Mix well and set aside.
    1 1/2 teaspoons sesame oil, 5 tablespoons sherry cooking wine, 3 1/2 tablespoons cornstarch, 3/4 cups chicken stock, 1/4 teaspoons ground black pepper, 1/2 teaspoons sugar
  • Heat 3 tablespoons of oil in a separate pan, preferably from the oil used to fry the fish. Sauté the garlic, ginger, and drained salted black beans for 30 to 60 seconds.
    3 tablespoons salted black beans, 1/2 teaspoons ginger, 1/2 teaspoons garlic
  • Add the fried fish cubes back into the pan and gently stir to combine.
    1 lbs fish fillet
  • Pour in the sauce mixture and continue cooking while stirring gently until the sauce thickens and coats the fish.
  • Sprinkle the chopped green onions on top. Transfer to a serving plate and serve warm.
    4 stalks green onion

Notes

Oil temperature test – Drop a small piece of cornstarch-coated fish into the oil before frying the full batch. If it sizzles immediately and floats within a few seconds, the oil is ready.
Doubling the recipe – If cooking for 6 to 8 people, double all ingredients but fry the fish in 3 to 4 smaller batches instead of 2. The sauce thickens fast, so add an extra splash of chicken stock if needed.
Serving suggestion – Plate the fish over a bed of steamed rice and spoon extra sauce directly on top so the rice absorbs the flavor.

Nutrition

Calories: 692kcal | Carbohydrates: 12g | Protein: 25g | Fat: 60g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 37g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 460mg | Potassium: 475mg | Fiber: 1g | Sugar: 2g | Vitamin A: 122IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg