Ingredients:1 medium-sliced bangus about ½ kilo
½ c cooking oil for frying fish
1 cake tokua or beancurd, ubt into 3/4 ‘ x ½’ pc.
1 ½ tsps. Ginger, in strips
2 cloves garlic, chopped fine
1 medium onion, sliced
6 medium-sized tomatoes, chopped fine
2 tbsps. tajure
2 tbsps tausi (salted black soy beans)
3 tbsps vinegar
Sugar to taste
3 tbsps cooking oil for sautéing
½ tsp Aji-no-moto
Clean fish, cut in pieces 1’ thick. Salt and let stand 15 minutes. Drain. Fry in cooking oil until brown. Set aside. Fry tokua. St aside. Sauté garlic, onion, tomatoes and ginger. Add the tajure which has been dissolved in 1 cup of water, then the tausi, fried tokua, vinegar, Aji-no-moto and sugar to taste. Boil 5 minutes longer. Do not stir. Drop in fish and continue cooking 10 minutes more. Serve hot. Serves 6.
Photo courtesy: nestle
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