Bangus sa tausi (milkfish braised in tomato and black beans)

Preparation

• As usual, the fish must be thoroughly cleaned, gutted, scaled and washed. Cut it up to serving sizes, drain and lightly season with salt.
• To eliminate the unwanted smell and taste of the fish, heat some oil in a small wok or frying pan. Lightly fry the milkfish pieces effectively searing both sides until a little brown in color. Transfer in a plate and set aside.
• Meanwhile, prepare the other ingredients. In a separate wok or pan, heat the 2 tablespoons of oil and fry garlic, ginger and onion. Stir-fry until onion is translucent. Add in the tomatoes and continue frying until cooked through and mushy.
• Add about ½ cup of hot water followed by the fermented black beans and continue cooking. Using the back of a serving spoon, mash some of the black beans to properly infuse the flavor. Add salt and pepper then taste and adjust the saltiness by adding some of the tausi liquid half tablespoon at a time, until you are satisfied. Alternately, you can just use some more salt.
• Add in the seared fish, stir to blend with the other ingredients and continue simmering on low heat with the lid on. Stir once in a while to ensure proper blending of the ingredients. Cook until taste has properly developed and sauce has a little bit thickened.
• Transfer in a serving plate and serve immediately along with some steamed rice. The dish is distinctly delicious right after cooking. However, don't be surprised to learn that taste will get even better the following day.