Tuesday, May 1, 2012

That's Fish with Tausi for Dad

Fish with Tausi
Fish with Tausi is one of those dishes of foreign origin that have assimilated into the local cuisine. It is a staple in most local Chinese and Filipino restaurant menus and makes regular appearances in a lot of Philippine dinner tables. My father has recently taken a liking to this dish, ordering it every time he eats at Max's restaurant. He came to like it so much in fact that he "suggested" that I try making it at home. Now my father is a very picky eater, for health reasons, mostly. So when he asks for a particular kind of dish, we make sure he gets it.

Below is my recipe for fish with tausi. In our house where we love fried food, this is a light and healthy option if you consider the vegetables that comes with it. That is, if you do not end up eating too much rice on its account. It is fantastic with hot steamed rice.

Fish with Tausi

1 egg
1/2 cup all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 cup very cold water
1/2 kilo lapu-lapu fillet, cut in 2 inch squares
1/4 cup all purpose flour, for dredging

Oil for frying

2 tbsp. vegetable oil
1/2 tbsp. ginger, sliced thinly
2 cloves garlic, minced
1 red bell pepper, cut in strips
1 onion
1 small carrot, sliced
1 small can tausi
1 cup water
2 tbsp. oyster sauce
2 tbsp. sweet chili sauce
1/2 cup water
2 tbsp. cornstarch
1 cup tofu, cut into 1 inch cubes and fried (optional)

Heat oil.
Prepare batter by whisking together 1/2 cup flour, salt and pepper. Beat in egg. Whisk in cold water.
Dredge fish in 1/4 cup flour, dip in batter, and fry in hot oil until lightly brown. Set aside.
Saute ginger and garlic in vegetable oil. Add in bell pepper and onion and cook until onion is translucent. Add tausi and carrot.
Pour in water, oyster sauce, and sweet chili sauce and bring to a boil.
Dissolve cornstarch in 1/2 cup watter and add to the sauce to thicken.
Add the cooked fish into the pan and toss until all the fish are well coated with sauce. Toss in fried tofu, if preferred.

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