Isda sa Tausi is a flavorful fish stew that is so easy to make especially on weeknights. Cooked with black beans and tomatoes giving it a unique taste.
Isda sa Tausi is a fish dish that has been a part of me growing up. Until now, it’s a part of my menu, especially if we want something other than pork, chicken, or beef.
We also enjoy fried fish with sides of vegetables like ginisang amplaya or pinakbet. But sometimes, fried fish just don’t cut it, this fish recipe is my solution. This fish stew with tausi or black beans is flavorful and saucy making perfect with steamed rice!
What is Tausi or Black Beans?
Tausi are not your regular black beans. It’s black soy beans fermented in salt. You can usually buy them in Asian stores either dried or soaked in brine. It’s an added seasoning to a lot of Asian and Chinese cuisine like streamed dishes, stir-fry and stews.
When buying, keep in mind that you need to hydrate the dry kind and rinse the one soaked in brine to lessen the saltiness. Expect a depth of savory flavor and stimulating aroma when using these as seasoning.
What fish should I use?
Choosing the right fish for the recipe could be time consuming for some. Here are some suggestions if you plan to make this recipe.
- Chinchard or jack mackerels – This is what I used for this recipe. Mackerels has full flavor but a nice sweetness to it.
- Bangus or milk fish – This is probably the more popular choice in the Philippines. Milkfish has a firm texture with a mild, sweet taste.
- Tilapia – When cooked has a lean and firm with a flaky texture. Not too fishy-tasting and almost bland in taste.
- Salmon – This one is my favorite, It has high fat content giving it rich flavor.
Tips for an amiable experience
- You can use fresh fish or left over fried fish for this recipe. For fresh fish, remove innards and scale if needed. Season the fish with salt and dredge in flour.
- Aside from rinsing the black beans with water, you can also soak the black beans in a small amount of vinegar to remove saltiness.
- If possible, use almost over-ripe tomatoes, this will give a more juicy dish and add a tad of sweet-sourness to it.
The secret ingredient is always LOVE
You may also like:
- Paksiw na Isda is a flavorful fish stew recipe cooked in vinegar. A great way to enjoy fish especially with piping hot fried rice!
- Salmon and tofu with tausi sauce
- Sweet & Sour Fish – This classic restaurant-style Chinese fish recipe is quick and easy to prepare. A delicious combination of sweet and sour with amazing fried fish!
Isda sa Tausi
For frying fish
- 3 large chinchard, mackerel or fish of choice innards remove, scale if needed. cut if needed
- ¼ cup cooking oil for frying fish
- 1 tbsp salt
- ¼ cup flour
For making isda sa tausi
- 3 cloves garlic chopped
- 1 medium onion sliced
- 4 medium tomatoes sliced
- 1 medium eggplant sliced
- 1 can 180g or 6.3 oz. tausi (black beans) drained and rinsed
- 1 tsp vinegar for soaking tausi
- 1 tbsp fish sauce add more if needed
- 1 cup water
- Cut slits on the side of the fish then season with salt. Place flour on a plate then dredge fishes until coated.
- In a pan, heat oil over high heat. Fry the fishes until cook through. Transfer in a plate with kitchen towel then set aside.
- Using the same pot with oil turn down heat to medium, fry sliced eggplant until wilted or approximately 2 – 3 minutes. Set aside.
- Drain and rinse tausi then transfer in a bowl with 1 tsp vinegar. Stir to mix and set aside.
- In the same pot, add more cooking oil if needed. Sauté onion and garlic until onions are translucent. Add tomato slices and cook until wilted for 2 – 3 minutes.
- Add tausi and vinegar mixture and lightly press black bean with ladle to release flavor. Simmer for 1 – 2 minutes then add fish sauce and water then stir to incorporate.
- Simmer for additional 2 minutes or until black beans are soft. Taste and adjust seasoning then add fried fish then coat with sauce. Simmer for additional 3 minutes.
- Remove from heat and transfer in a serving dish. Serve and enjoy. Bon appetit!
- Add more water if you want the dish with more sauce or let the liquid reduce if you want it dry.