RecipeMuncher

First, let’s talk about the fish. Locally, it is called Apahap or Seabass. It is a freshwater fish gaining much popularity nowadays. It is mostly available in half-kilo sizes per fish, if not smaller. It has a tender, melt in the mouth texture. It is so yummy and fragrant grilled. It can be steamed with simple ginger and soy dressing. This time however, I decided to cook it with Black Bean Sauce (Tausi) just like how my father-in-law used to cook it. Everybody knows about the won (...)