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Steamed na isda na may tausi, iprito muna hanggang maginto, pagkatapos pakuluan at i-steam kasama ang tausi, bawang, luya at sili para sa masarap na ulam.
Tadtarin ang 2 dahon ng sibuyas, 4-5 hiwa ng luya at bawang; hiwain ang sili at ilagay ang isang kutsarang tausi sa isang mangkok.
Finely chop 2 spring onions, 4-5 slices of ginger and the garlic; cut the chilli into segments and put a spoonful of black beans together in a bowl.
Kapag malinis na, hiwain ang isda sa kasinkapal ng daliri, budburan ng kaunting asin, haluin at i-marinate. (Huwag lagyan ng sobrang asin para hindi maalat.)
Once cleaned, cut the fish into finger-thick pieces, sprinkle with a little salt, mix and set aside to marinate. (Do not use too much salt or the fish will turn out too salty.)
Painitin ang malinis na kawali sa katamtaman-malakas na apoy hanggang tuyo, lagyan ng saganang mantika at painitin nang husto. Ilagay ang isda nang paisa-isa, ayusin gamit ang chopsticks para pantay magprito. Iikot ang kawali paminsan-minsan para hindi dumikit; kapag bahagyang naginto na, hinaan ang apoy para hindi masunog. Iprito ang dalawang gilid hanggang maginto.
Heat a clean wok over medium-high heat until dry, add a generous amount of oil and heat until very hot. Add the fish piece by piece, arranging with chopsticks so it fries evenly to one colour. Swirl the wok now and then so the fish does not stick; once it turns lightly golden, lower the heat so it does not burn. Fry both sides until golden.
Hinaan ang apoy at itabi ang isda gamit ang spatula.
Turn the heat to low and push the fish to one side with a spatula.
Idagdag ang inihandang sili, luya, dahon ng sibuyas, bawang at tausi sa kawali, lagyan ng kaunting asin at haluin nang dahan-dahan sa mahinang apoy. Ibalik ang isda, ihalo sa mga pampalasa at bahagyang haluin.
Add the prepared chilli, ginger, spring onion, garlic and black beans into the wok, add a little salt and stir gently over low heat. Push the fish back, combine with the aromatics and toss lightly.
Idagdag ang 1 kutsarang cooking wine, 1/3 kutsarang toyo, 1 kutsarang steamed fish soy sauce at mga 1-2 g MSG, pagkatapos lagyan ng tubig na sapat para matakpan ang dalawang-katlo ng isda. Haluin gamit ang spatula, patuluan ng ilang patak ng sesame oil at patayin ang apoy.
Add 1 spoon cooking wine, 1/3 spoon soy sauce, 1 spoon steamed fish soy sauce and about 1-2 g MSG, then add enough water to cover about two-thirds of the fish. Stir evenly with a spatula, drizzle in a few drops of sesame oil and turn off the heat.
Ilipat ang isda nang paisa-isa sa mangkok, pagkatapos ibuhos ang natirang tausi, dahon ng sibuyas, luya at bawang sa ibabaw ng isda.
Transfer the fish piece by piece into a bowl, then spoon the remaining black beans, spring onion, ginger and garlic over the top of the fish.
Ilagay ang naka-plato na isda na may tausi sa pressure cooker at i-steam sa 'fish' setting hanggang luto. (Kung walang pressure cooker, gumamit ng ordinaryong palayok: pakuluan mula sa malamig na tubig, pagkatapos i-steam ng mga 6 minuto.)
Place the plated black bean fish into a pressure cooker and steam on the 'fish' setting until done. (Without a pressure cooker, use an ordinary pot: bring the water to a boil from cold, then steam for about 6 minutes.)
Alisin sa apoy, budburan ng tinadtad na dahon ng sibuyas at tikman. Mabango at bagay sa kanin.
Remove from the heat, sprinkle with chopped spring onion and enjoy. Fragrant and great with rice.
