.::Lapu-Lapu with Tausi (Fish with Black Bean Sauce)::.

2 Servings

INGREDIENTS:

1 pound grouper or red snapper fillets 1 teaspoon minced ginger
1 cup water salt and freshly ground pepper to taste
4 tbsp. cornstarch, dissolved in 1/3 cup water 1/2 cup diced bean curd
1 tablespoon minced scallion 1 tablespoon minced ginger
4 tablespoons tausi 1-1/2 cups water
3 onions, cut in wedges 3 tomatoes, cut in wedges
1 teaspoon sesame oil

Soak the fillets and ginger in 1 cup water for 20 minutes. Remove fillets and season with
salt and pepper. Roll in cornstarch-water mixture. In a medium skillet, heat oil and fry the
fillets until light brown on both sides. Remove and set aside. In the same skillet, fry the
bean curd until light brown. Add scallion and ginger and saute lightly, adding the black
beans and water. Thicken the mixture with cornstarch, stirring vigorously. Return fish
fillets to pan, and add onions and tomatoes. Bring to a boil, then lower heat and simmer for
5 minutes. Sprinkle with sesame oil before serving. Serve hot