Fish and Tofu with Tausi

Cream Dory fish fillet is always available in the supermarket with prices as low as P110. I always keep a pack in the freezer so whenever the craving for fish fillet comes up, it's ready in the freezer. I used to prepare breaded fillet and put packs of it in the freezer. But there came a time when we got tired of it. So I just stick with the unprepared pack.

We love tofu. Fried, steamed, in soup, whatever! So today I thought of cooking the fish and tofu with tausi because it was a long time since I last cooked it.

This dish is very savory and even my son loves it. Pair it with hot steamed rice and you have got a meal fit for a king!

Ingredients:

1 pack Cream Dory fish fillet
10 small blocks of tofu or 2 big blocks
1 can or pack of tausi (fermented black or yellow beans, whichever you prefer)
a bunch of kinchay, washed and cut into 1"
1 big onion, minced
4 cloves garlic, minced
1/4 cup soy sauce
2 Tbsp cornstarch dispersed in water
extra cornstarch for fish fillet
cooking oil for fying
sugar, salt and pepper to taste

Cut the cream dory fillet into bite-size pieces and dredge in cornstarch. Cut the tofu into at least 1"x2"x1/2" pieces. A small tofu can be cut into 4 pieces.

Heat at least 2 cups oil in deep pan. Test temperature by dropping a small clump of cornstarch from the fish. If the clump floats immediately, the oil is ready. Fry the tofu until golden brown. Fry the fish until the coating is a little bit crunchy but do not cook fish thoroughly.

I bought whatever is available in the market but if you can get the Temple brand...

Heat oil in a separate pot or deep pan. Saute garlic and onion. Put tausi and saute. Put about 3 cups of water and soy sauce. Let it boil. Put the cornstarch while stirring to dispersed cornstarch. If the sauce is not thick enough put more cornstarch. Put sugar, about 2 tsp to even out the saltiness and to give the illusion of MSG.

Put the fried fish and tofu in the sauce and simmer for 10 mins to infuse the sauce into the tofu and fish and also to cook the half-cooked fish. Put the kinchay. Turn off the fire. Serve hot with steamed rice!