BANGUS SA TAHURE

BANGUS SA TAHURE (RED BEAN CURD)- TOCHO

Prep time: 10 min
Cooking time: 45 minutes
Serving: 4 people

1 big bangus cut into 7 slices
1 can (180g) red bean curd
2 small ampalaya sliced , seeded and washed with salt and cold water.
8 tbsp cooking oil
5 thumb size ginger, peeled and sliced thinly
4 cloves garlic minced
2 small onions chopped
3 tbsp vinegar
3 medium size tomatoes chopped
2 cups water
2 tbsp salt

Sprinkle the fish with 2 tbsp salt.

In a pan, fry the fish until brown and crispy.

Set aside.

In the same pan ( remove the excess oil), saute ginger, garlic, onion and tomatoes for 3 minutes until mashed and fragrant.

Add the red bean curd. Mash bean paste while cooking.

Add vinegar, cover and simmer for 2 minutes.

Uncover.

Add water and simmer for 1 minute.

Uncover. Add the fish.

Cover and simmer for 1 minute.

Uncover. Add the ampalaya.

Cover and simmer for 1 minute.
Serve with steamed rice.