1 whole milkfish (bangus)
1/2 cup flour
1 pc small onion, peeled and sliced
2 cloves garlic, peeled and minced
1 pc thumb-size ginger, julienned
2 pcs tomatoes, chopped
1 tbsp patis (fish sauce)
1 cup water
1/2 cup canned tausi (fermented black beans), drained and rinsed
Salt and pepper
Cooking oil


1. Carefully clean the fish. Rinse the fish under running cold water and pat dry with paper towels.
Cut into serving pieces. In a shallow dish, place flour and season with salt and pepper to taste.
Dredge fish with flour until lightly coated.

2. In a pan over medium heat, heat around 1 inch deep of oil.
Add fish and fry, turning once or twice, until both sides are lightly browned.
Remove from pan and drain on paper towels.

3. In a pan over medium heat, heat about 1 tablespoon oil.
Add onions, garlic and ginger and cook until aromatic.
Add tomatoes and cook, mashing regularly until softened.
Add fish sauce and continue to cook for an additional 1 – 2 minutes.

4 Add water and allow to boil. Add black beans and cook for about 3 – 5 minutes.
Gently add fried fish and cook for about 2 to 4 minutes. season with salt and pepper to taste.

Ready to serve.