- 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
- Thinly coat bangus slices with cornstarch. This will make the bangus crispy when fried.
- Heat about 1/2 cup oil in pan or kawali
- Fry bangus pieces until golden brown. Set aside.
- 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.
- Add in tomatoes and mash and cook until these are wilted and have given off their juice.
- 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).
- 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.
Source: Adobo At Iba Pa
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