|Fish||1 Kilogram, cut into serving pieces or halved (preferably grouper, tilapia/ st. peter's fish & milkfish)|
|Cooking oil||4 Tablespoon|
|Black beans||180 Gram (1/2 cup balck beans in can , fermented/in brine syrup, drain the syrup or brine)|
|Oil||2 Cup (32 tbs) (For frying and saute)|
|Ginger||100 Gram, skinned minced|
|Garlic||45 Clove (225 gm), minced|
|Onion||2 , thinly sliced|
|Plump tomatoes||2 Small, sliced|
|Black peppercorn||1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Soy sauce||23 Tablespoon|
|Sesame oil||1 Tablespoon|
clean the fish or remove scale if using tilapia/st. peter's fish or milk fish. drain well. fry in cooking oil until brown. drain in paper towels. arrange in a large platter. set aside.
the "tausi" sauce:
heat a wok or a sauce pan. put cooking oil. saute ginger and garlic until fragrant. add onion and tomatoes. cook until onion is transluscent. pour in the black beans, and ground black peppercorns. stir-fry for 1-2 minutes.
add water, soy sauce, sugar and sesame oil. mix gently. bring to boil. remove from heat.
the final step:
set the fried fish on a deep bowl or deep platter, pour over the fried fish the "tausi" sauce.
for gourmet cooking: add bell pepper and use grouper as fish