I learned this treasured Bangus sa Tausi recipe from my cousin Ate Dimple just weeks before she left for her new life in Sweden, and it has become my ultimate comfort food hack ever since.
I watched her transform leftover fried bangus into this mouthwatering dish, but I never thought to ask for the recipe until her departure was near.
Now every time I make this, letting the fermented black beans and sweet tomatoes simmer into a rich sauce that coats each piece of milkfish, I’m reminded of those precious moments in her kitchen.
It’s amazing how a simple dish that started as a practical way to avoid food waste has become one of my most cherished family recipes.
If you’re looking for a way to elevate your leftover fried bangus or simply want to try something that perfectly captures the resourceful spirit of Filipino home cooking, this bangus sa tausi recipe needs to be in your arsenal.
Why You’ll Love This Recipe
- Transforms leftover fried fish into an entirely new, flavorful dish
- Uses simple, accessible ingredients found in most Filipino kitchens
- Perfect balance of savory and umami flavors from tausi (fermented black beans)
- Ready in just 30 minutes for a quick weeknight dinner
- Budget-friendly and reduces food waste
- Versatile recipe that works with various types of fish
Bangus sa Tausi (Milkfish with Black Beans and Tomatoes)
Equipment
- Large non-stick pan or kawali (Filipino wok) for frying fish and cooking the sauce
- Sharp knife and cutting board for preparing ingredients
- Spider strainer or tongs for handling the fish
- Measuring cups and spoons for precise measurements
- Paper towels for draining excess oil
- Small bowls for ingredient preparation (mise en place)
Ingredients
For the Fish
- 1 whole bangus milkfish, scaled, gutted, and cut into serving parts
- ½ cup all-purpose flour paminta sa pagmamasa
- Salt and pepper to taste
- Canola oil for frying
For the Sauce
- 1 medium onion peeled and sliced (sibuyas)
- 2 cloves garlic peeled and minced (bawang)
- 1 thumb-sized ginger julienned (luya)
- 2 large Roma tomatoes chopped (kamatis)
- 1 tablespoon fish sauce patis
- 1 cup water tubig
- 1 can 6.3 ounces tausi (fermented black beans), drained and rinsed
Instructions
- Rinse the bangus (milkfish) thoroughly with cold water and pat dry completely with paper towels. In a shallow dish, combine flour with salt and pepper to taste to create your coating mixture (pambalot).
- Season your fish pieces lightly with salt and pepper, then gently coat each piece in the seasoned flour. Shake off any excess flour to ensure a light, even coating (pagbabalot ng pang pritong isda).
- Heat canola oil in a large kawali or deep pan over medium-high heat (350°F/175°C) until shimmering. The oil should be about one inch deep. Carefully place the coated fish pieces and fry for 3-4 minutes on each side until golden brown but not fully cooked through (pagpiprito ng isda). Remove and set aside on paper towels to drain excess oil.
- In a clean pan over medium heat (325°F/163°C), heat one tablespoon of oil. Sauté the sliced sibuyas (onions) until they become translucent, about 2 minutes. Add the minced bawang (garlic) and julienned luya (ginger), cooking until fragrant and the kitchen starts to smell sweet and aromatic (pagbabanlí ng mga pampalasa).
- Add the chopped kamatis (tomatoes) to the pan. Using the back of your wooden spoon, gently press down on the tomatoes as they cook, helping them release their juices. Cook for 3-4 minutes until the tomatoes start to break down (pagluluto ng kamatis).
- Pour in the patis (fish sauce) and let it sizzle for a minute to release its flavor. Add one cup of tubig (water) and bring the mixture to a gentle simmer. Add your rinsed and drained tausi (fermented black beans), stirring gently to combine. Let this simmer for 3-5 minutes until the sauce starts to reduce slightly and the flavors meld together (paghahalo ng sarsa).
- Carefully add your fried fish pieces to the pan, spooning the sauce over them. Lower the heat to medium-low (300°F/150°C) and let everything simmer together for 3-5 minutes, or until the fish is fully cooked and well-coated with the sauce. Avoid stirring too much to keep the fish intact. Instead, gently shake the pan or spoon the sauce over the fish (pagluluto ng isda sa sarsa).
- Taste and adjust the seasoning with salt and pepper as needed (patikim at pagtimpla). If the sauce becomes too thick, add a splash of water. Serve your Bangus sa Tausi piping hot with steaming white rice, making sure to spoon plenty of the flavorful sauce over both (paghahanda).
Tips from Lola’s Kitchen
- Rinse tausi thoroughly to control saltiness
- Score the bangus before frying for even cooking
- Don’t overcrowd the pan when frying to maintain oil temperature
- Keep the sauce slightly loose as the fish will absorb some liquid
- Add siling labuyo (bird’s eye chili) for extra heat
- Use day-old fried bangus for better texture
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with:
- Ensaladang talong (grilled eggplant salad)
- Achara (pickled green papaya)
- Fresh tomato and onion ensalada
- Sawsawang toyo at kalamansi (soy sauce with calamansi)
Troubleshooting
- Fish falls apart: Ensure fish is not overcooked during frying
- Too salty: Add more chopped tomatoes or a splash of water
- Too dry: Add water gradually until desired consistency
- Sauce too thin: Simmer longer to reduce
- Fish sticking to pan: Ensure proper flour coating and oil temperature
Ingredient Alternatives
- Fish options: Galunggong, tilapia, or dalagang bukid
- Tausi substitute: Black bean sauce (adjust salt accordingly)
- Fish sauce alternative: Salt or light soy sauce
- Fresh tomatoes alternative: Canned diced tomatoes
- Canola oil substitute: Any neutral cooking oil
Storage & Reheating
- Refrigerate in an airtight container for up to 3 days
- Reheat in a pan over medium heat with a splash of water
- Microwave: Heat in 1-minute intervals, covered
- Not recommended for freezing
Variations
- Spicy Version
- Add chopped bird’s eye chilies or chili flakes
- Vegetable-loaded
- Add bell peppers and string beans
- Coconut Version
- Add ½ cup coconut milk for a creamy sauce
FAQs
Q: Can I use leftover fried fish? A: Yes, leftover fried fish works perfectly and is actually traditional. Q: How do I prevent the fish from breaking? A: Handle gently and avoid overcooking during the initial frying. Q: Is tausi very salty? A: Yes, rinse well before using to control saltiness. Q: Can I make this in advance? A: Best served fresh, but can be stored for up to 3 days. Q: How do I know when the fish is fully cooked? A: The flesh should be opaque and flake easily with a fork.
Nutrition
The Story Behind Bangus sa Tausi
Bangus sa Tausi represents the beautiful marriage of Filipino resourcefulness and Chinese culinary influence in everyday home cooking. This dish emerged from the practical Filipino tradition of transforming leftover fried fish into new, exciting meals, combined with the use of tausi (fermented black beans) – a treasured ingredient that Chinese traders brought to Philippine shores centuries ago.
In many Filipino households, particularly in coastal regions where bangus (milkfish) is abundant, families would often fry more fish than needed for one meal. Rather than simply reheating leftover fried bangus, innovative home cooks began experimenting with ways to reinvent these leftovers. The addition of tausi, along with native ingredients like fresh tomatoes and local aromatics, created a dish that perfectly balances Filipino taste preferences with Chinese-inspired flavors.
The dish gained popularity in regions like Pangasinan and Dagupan, areas famous for their milkfish production, where it became a practical solution for fishmongers and households alike to repurpose day-old fried bangus. What started as a humble leftover dish has evolved into a beloved recipe that many Filipinos now prepare from scratch, often not waiting for leftovers to enjoy this flavorful creation.
Today, Bangus sa Tausi stands as a testament to Filipino culinary ingenuity, showcasing how our ancestors adapted foreign ingredients into our local cuisine. This dish continues to be passed down through generations, with each family adding their own twist while maintaining the core elements that make it distinctively Filipino-Chinese. Whether served for family lunches, afternoon merienda, or simple weeknight dinners, this dish exemplifies the Filipino talent for creating something extraordinary from simple, available ingredients.
The lasting popularity of Bangus sa Tausi also speaks to the Filipino palate’s love for saucy dishes that pair perfectly with steamed rice. Its combination of savory, umami-rich flavors from the fermented black beans, the natural sweetness of tomatoes, and the delicate taste of milkfish creates a harmony that keeps people coming back for more, making it a staple in modern Filipino home cooking.
