Fish Fillet and Tofu in Soy Tausi Sauce

Alarming!  I had a spike of my blood pressure this week and it stayed for the whole day.  My normal BP is 120/90 and it spiked to 130/100 and 140/90 later the night.  I felt a little light headed by still totally functioning.  Well I was able to work properly but with the continuous monitoring of the company nurse.
I drunk a couple of cans of pineapple juice but to no avail.  My blood pressure stayed the same.  One thing that bothered me was the blood clot in my left eye.  I don’t know if it’s from the high blood pressure or I got it from rubbing my eyes due to the air blown by the air condition unit.

My aim, starting today is to eat more fiber, vegetables, fish and lean meat and stay as much as possible from pork.  To start, I prepared cream dory fish fillet in soy tausi sauce.  Tausi or salted black beans, or tausi as it is more commonly known here in the Philippines, is an ingredients perfectly flavors sauteed fish or pork.

In my case, i prefer the cream dory fish fillet.  First, it’s really affordable, about Php90.00 kilo and secondly, it does not have fishy smell.  I coated the fish with beaten egg coated it with cornstarch.  I leave it in the fridge for an hour for the crust to develop and deep fry it until golden brown.  I sauteed the garlic, added the water and other condiments and simmer it for 10 minutes and just tossed in the fillet  and fried tofu and voila, dinner is served.

Ingredients
1 kilo                                 Cream Dory Fillet, cut into an inch strip
Salt
Pepper
1 piece                                Beaten Egg
2 cups                                Cornstarch
4 small blocks                     Firm Tofu, cut into cubes
Oil for deep frying

Sauce
3 Tablespoons                     Olive Oil
3 cloves                              Garlic
100 grams                           Canned Tausi or Salted Black Bean
3 Tablespoons                      Oyster Sauce
2 Tablespoons                      Hoisin Sauce
1 teaspoon                           Brown Sugar
Black Pepper
1 cup                                  Water
1 stalk                                 Celery, roughly chopped

Procedure

Season the fish with salt and pepper.  Marinate for an hour.

Add the beaten egg and mix until all the fish strips are covered.  Drain excess egg and dredge the fillet into the cornstarch.  We want to ensure that all strips are covered with cornstarch.  Place inside the fridge for an hour or more for the crust to develop.  Deep fry until golden brown.

For the firm tofu, simply pat it dry and deep fry until crispy.

Saute garlic in olive oil.  Add the other ingredients and simmer for 10 minutes.  Stir it from time to time to avoid the sugar form burning.  Tossed in the fish fillet and fried tofu.