Mackerel Scad (Galunggong) in Tausi Sauce
Filipino Cuisine ranges in diverse selections. This extends from meat, vegetable, native and seafood fare. And because of the high price of pork, beef and other meats, most households prepare and cook fish for their families. As our country is consists of more than 7,000 islands and is being embraced by waters, fish is very common not only in the waters but in the markets as well. Fish is an excellent source of protein and also contains calcium. Nutritionists advise eating fish two to three meals per week, with a low-fat diet, for that good health of the heart.
The most popular fish, I may claim, is the Galunggong or known as Mackerel Scad. Galunggong/Mackarel Scad is the most common fish in the market and tagged as the poor-man’s fish because it is a lot cheaper compared to other fishes like Bangus, Lapu-lapu, Salmon and Tuna. Although Galunggong is low-priced, one can be satisfied since it is easy to cook, tasty and fleshy. Breaking away with the customary cooking and eating Fried Galunggong, I thought adding and cooking it in a thick tausi sauce or also known as fermented black beans and salted black beans. You can also use other fishes like Lapu-lapu and Bangus.
Tausi, Douchi in Chinese term, is most popular in the cuisine of China, and is used to make black bean sauce. Tausi is made by fermenting and salting the soybeans. The beans turn black, soft, and mostly dry. Tausi flavor is sharp, pungent, and spicy in smell. Tausi taste is salty and kinda bitter and sweet. Tausi can be bought in condiments section of your local grocery stores.
In passing, just make sure fishes you get from the market are fresh. Fish eyes should be clear, bright and has no red marks in them. The gills are vividly red and no foul, spoiled or tainted odor.
1 Kilo Galunggong (Mackarel Scad)
1/2 cup tausi (Salted Black Beans)
1 tbsp. soy sauce
2 tbsp. cornstarch, dissolved in 1 cup water
1. Clean fish by removing fills and intestines by pulling them out. Wash them with running water.No need to scale them off because they not have scales.
2. Dash fish with salt and fry them in vegetable oil in a frying pan. When fried, set aside.
3. Sautee garlic, ginger and onion in vegetable oil. Add tausi, soy sauce and sugar. Sautee for about 2 minutes then add the cornstarch mixture. Leave for few minutes until sauce thickens.
4. Drop the fried galunggong. Cook for another minute and remove from fire. Serve.