Bangus With Tausi Recipe

Bangus With Tausi Recipe

  • 1 whole bangus sliced (a medium sized bangus should yield about 5 to 6 pieces)
  • 2 cloves garlic
  • 1 medium onion sliced 
  • ginger (a thumb sized ginger sliced thinly will do)
  • 3 medium sized tomatoes, diced
  • 1tablespoon tausi (this can be bought canned from supermarkets)
  • chilli fingers (siling pangsigang) optional
  • Oil for frying
  • cornstarch for coating


  1. Thinly coat bangus slices with cornstarch. This will make the bangus crispy when fried.
  2. Heat about 1/2 cup oil in pan or kawali
  3. Fry bangus pieces until golden brown. Set aside.
  4. In a separate pan heat 1 tbsp of oil. Saute garlic, onion, ginger until fragrant. Take care not to burn as this will leave a bitter taste to the dish.
  5. Add in tomatoes and mash and cook until these are wilted and have given off their juice.
  6. Add in the tausi. Lower the heat. Cook until juice is extracted from the tausi. If sauce tastes too salty add in 2-3 tbsps water. (Different black beans brands have different levels of saltiness so adjust to your taste).
  7. Add in the fried bangus and chilli peppers (optional but it will add a new dimension to this fish recipe). Toss a few times to coat bangus with the sauce. Serve hot.


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