Bangus sa Tausi

Method

1. Rinse tausi twice, drain, and lightly crush half. Pat bangus dry, season only with pepper, and coat lightly in flour; the beans supply the salt.
2. Heat oil in a wide pan over medium to 175°C. Fry fish without crowding for 2–3 minutes per side until lightly golden but still slightly underdone at the centre; transfer to a rack.
3. Pour off the oil, leaving 1 tablespoon. Over medium heat, cook onion, garlic, and ginger for 2 minutes until aromatic.
4. Add tomatoes and cook 4–5 minutes, mashing them, until pulpy. Stir in all the rinsed tausi for 30 seconds.
5. Add water, scrape the pan, and simmer uncovered for 4 minutes. Taste before adjusting; rinsing the beans and omitting fish sauce controls salt.
6. Nestle in the fish, cover partially, and simmer gently for 3–5 minutes until it reaches 63°C and flakes opaque while remaining moist. Spoon sauce over it instead of repeatedly flipping.
7. Transfer the fish. Stir sugar into the sauce; boil 1–2 minutes if thin, or add water if too salty or concentrated.
8. Spoon sauce over the bangus, scatter with spring onions, and serve with rice, warning diners about its many fine bones.