Instructions
- Rinse the fish and drain well. Season with salt and pepper.
- Heat about 2 inches of oil in a skillet over medium heat. Carefully fry fish for 3–5 minutes on each side or until lightly browned. Remove and drain on paper towels.
- In another pan, heat 1 tablespoon oil over medium heat. Add onions, garlic, and ginger and cook until softened.
- Add tomatoes and mash lightly, cooking until softened and juices release.
- Mash tahure in a bowl, add vinegar and water, and stir until combined.
- Add tahure mixture to the pan and boil uncovered for 2–3 minutes.
- Stir in tausi. Place bangus in a single layer on top. Cover, lower heat, and cook 4–6 minutes or until fish is done.
- Season with salt and pepper to taste and serve hot.
- Optional tofu extension: Drain tofu well, press for 15–20 minutes, deep-fry until golden, cut into cubes, and gently fold into the dish. Cook just until heated through.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 35–40 minutes
- Servings: 4
- Difficulty: Medium
Variations & Substitutions
- Add tofu cubes for a vegetarian-friendly extension.
- Use vinegar with a milder taste if desired.
- Adjust the amount of tausi to control saltiness.
- Substitute bangus with tilapia or another firm fish.
Serving Suggestions
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