Tausi bangus, also known as fermented fish in Filipino cuisine, is a popular dish that originated in the Philippines. It is made by marinating milkfish (bangus) in a mixture of salt, vinegar, and spices, then fermenting it for several days to create a distinctive flavor and texture. In this article, we will explore the art of cooking tausi bangus and provide a step-by-step guide on how to prepare this delicious dish.
Understanding Tausi Bangus
Before we dive into the cooking process, it’s essential to understand the basics of tausi bangus. Tausi is a type of fermented fish that is commonly used in Filipino cuisine. It is made by marinating fish in a mixture of salt, vinegar, and spices, then fermenting it for several days. The fermentation process creates a distinctive flavor and texture that is both sour and savory.
Tausi bangus is a variation of tausi that uses milkfish (bangus) as the primary ingredient. Milkfish is a popular fish in the Philippines, known for its mild flavor and firm texture. When marinated in a mixture of salt, vinegar, and spices, milkfish becomes a perfect candidate for fermentation.
The Benefits of Tausi Bangus
Tausi bangus is not only delicious, but it also offers several health benefits. Here are some of the advantages of including tausi bangus in your diet:
- High in Protein: Tausi bangus is an excellent source of protein, making it an ideal food for those looking to increase their protein intake.
- Rich in Omega-3 Fatty Acids: Milkfish is rich in omega-3 fatty acids, which are essential for heart health and brain function.
- Good Source of Vitamins and Minerals: Tausi bangus is a good source of vitamins and minerals, including vitamin D, calcium, and iron.
Preparing Tausi Bangus
Now that we have a better understanding of tausi bangus, let’s move on to the preparation process. Here’s a step-by-step guide on how to prepare tausi bangus:
Ingredients
- 1 kilogram milkfish (bangus), cleaned and cut into small pieces
- 1 cup salt
- 1 cup vinegar
- 1/2 cup water
- 2 tablespoons black pepper
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon fermented fish sauce (patis)
- 1 tablespoon sugar
- 1/4 cup chopped green onions for garnish
Instructions
- In a large bowl, combine salt, vinegar, water, black pepper, garlic, ginger, fermented fish sauce, and sugar. Mix well until the salt is dissolved.
- Add the milkfish pieces to the marinade and mix well to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- After the marinating process, remove the milkfish from the marinade and rinse it with water to remove excess salt.
- In a large pot, combine the milkfish, marinade, and enough water to cover the fish. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes or until the fish is cooked through.
- Remove the pot from the heat and let it cool to room temperature.
- Once the mixture has cooled, transfer it to a clean glass jar with a tight-fitting lid. Store it in the refrigerator and allow it to ferment for at least 3 days or up to 1 week.
Cooking Tausi Bangus
Now that we have prepared the tausi bangus, it’s time to cook it. Here are some popular ways to cook tausi bangus:
Pan-Frying
Pan-frying is a popular way to cook tausi bangus. Here’s a simple recipe:
- Heat a tablespoon of oil in a pan over medium heat.
- Add the tausi bangus and cook until it’s golden brown and crispy.
- Serve with steamed rice and a squeeze of calamansi (Filipino lime).
Grilling
Grilling is another popular way to cook tausi bangus. Here’s a simple recipe:
- Preheat the grill to medium-high heat.
- Brush the tausi bangus with oil and season with salt and pepper.
- Grill the tausi bangus for 2-3 minutes per side or until it’s cooked through.
- Serve with steamed rice and a squeeze of calamansi.
Tips and Variations
Here are some tips and variations to help you improve your tausi bangus game:
- Use Fresh Ingredients: Fresh ingredients are essential in making delicious tausi bangus. Make sure to use fresh milkfish, garlic, and ginger.
- Adjust the Level of Sourness: The level of sourness in tausi bangus can be adjusted to your taste. If you prefer a milder flavor, you can reduce the amount of vinegar in the marinade.
- Add Other Ingredients: You can add other ingredients to the marinade to give it more flavor. Some popular ingredients include onions, tomatoes, and chili peppers.
Tausi Bangus with Vegetables
Adding vegetables to tausi bangus is a great way to make it more nutritious and flavorful. Here’s a simple recipe:
- Heat a tablespoon of oil in a pan over medium heat.
- Add the tausi bangus and cook until it’s golden brown and crispy.
- Add your favorite vegetables, such as bell peppers, carrots, and green beans.
- Cook until the vegetables are tender-crisp.
- Serve with steamed rice and a squeeze of calamansi.
Conclusion
Tausi bangus is a delicious and nutritious dish that is perfect for any occasion. With its unique flavor and texture, it’s a great addition to any meal. By following the steps outlined in this article, you can create your own tausi bangus at home. Remember to use fresh ingredients, adjust the level of sourness to your taste, and add other ingredients to give it more flavor. Happy cooking!
What is Tausi Bangus and where did it originate?
Tausi Bangus is a popular Filipino dish that originated in the province of Pangasinan. It is a type of milkfish (bangus) that is marinated in a mixture of salt, vinegar, and spices, then fermented in a process called “tausi” or “tausi-making.” This process gives the fish a unique flavor and texture that is both sour and savory.
The dish is believed to have originated from the traditional method of preserving fish in the Philippines, where fish was marinated in salt and vinegar to extend its shelf life. Over time, the recipe evolved to include other ingredients such as garlic, black pepper, and bay leaves, which added depth and complexity to the flavor of the fish.
What are the ingredients needed to cook Tausi Bangus?
To cook Tausi Bangus, you will need the following ingredients: 1 whole milkfish (bangus), 1 cup of salt, 1 cup of vinegar, 1/4 cup of garlic, minced, 1 tablespoon of black pepper, 2 bay leaves, and 1 tablespoon of vegetable oil. You will also need a large container or jar with a lid to ferment the fish.
It’s also important to note that the quality of the ingredients can affect the flavor and texture of the dish. Fresh milkfish is essential to achieve the best flavor, and using high-quality vinegar and spices can enhance the overall taste of the dish.
How do I prepare the milkfish for cooking?
To prepare the milkfish for cooking, you need to clean and gut the fish, then remove the gills and scales. Rinse the fish under cold running water to remove any impurities, then pat it dry with paper towels to remove excess moisture. You can also remove the head and tail of the fish if desired, but this is optional.
Once the fish is cleaned and prepared, you can proceed to marinate it in the mixture of salt, vinegar, and spices. Make sure to coat the fish evenly with the marinade, making sure that it is fully submerged in the liquid.
How long does it take to ferment the fish?
The fermentation process for Tausi Bangus can take anywhere from 3 to 5 days, depending on the desired level of sourness and the temperature of the environment. The longer the fish is fermented, the sourer it will become. It’s essential to check the fish regularly to ensure that it does not become too sour or develop off-flavors.
During the fermentation process, the fish will undergo a series of physical and chemical changes that will affect its texture and flavor. The acidity of the vinegar will break down the proteins in the fish, making it tender and flaky. The garlic and spices will also infuse into the fish, adding depth and complexity to its flavor.
Can I cook Tausi Bangus in a different way?
While the traditional method of cooking Tausi Bangus involves fermenting the fish in a jar or container, there are other ways to cook the dish. You can also cook the fish in a pan or oven, using the marinade as a sauce. This method is quicker and can produce similar results, but it may not have the same level of sourness and complexity as the fermented version.
Another option is to use a slow cooker or Instant Pot to cook the fish. This method can reduce the cooking time and make the process easier, but it may require some adjustments to the recipe and cooking time.
How do I store Tausi Bangus after cooking?
After cooking Tausi Bangus, it’s essential to store it properly to maintain its flavor and texture. The fish can be stored in the refrigerator for up to 3 days, or frozen for up to 2 months. When storing the fish, make sure to keep it in a covered container and keep it away from strong-smelling foods, as it can absorb odors easily.
When freezing the fish, it’s best to wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. When reheating the fish, make sure to heat it through to an internal temperature of at least 165°F (74°C) to ensure food safety.
Can I serve Tausi Bangus with other dishes?
Tausi Bangus is a versatile dish that can be served with a variety of other dishes. It’s commonly served with steamed rice, which helps to balance the sourness of the fish. You can also serve it with other Filipino dishes such as sinangag (fried rice), tortang talong (eggplant omelette), or steamed vegetables.
The fish can also be served as a main course or as a side dish, depending on your preference. It’s also a great addition to a Filipino-style breakfast, paired with garlic fried rice and eggs.