Ingredients:
2-3 lbs. rainbow trout, sliced into serving pieces salt
vegetable oil for frying
1 clove garlic, minced
I medium-sized onion, sliced
1 medium-sized tomato, sliced
1 tablespoon salted black beans
2 tablespoons soy sauce or desired amount to taste
4 tablespoons water
1 teaspoon tapioca starch mixed with 1 tablespoon water
2 stalks green onions, finely sliced

Method:
Lightly sprinkle salt on fish, in a non-stick skillet over medium heat, pan-fry fish in enough oil until cooked and browned on both sides. Set aside.

Soak the salted black beans in a little water for 10 minutes, drain, then chop finely. Set aside.

In a skillet over medium heat, sauté garlic in 1 tablespoon oil until lightly browned. Add onion, stir for one minute.

Add salted black beans and soy sauce, stir for 30 seconds. Add tomato pieces and water. Simmer for 5 minutes. Stir in tapioca starch mixture until sauce thickens. Add the cooked fish and simmer for another 2-3 minutes.

Transfer to a serving platter. Garnish with green onions. Serve immediately.

TOCHONG ISDA (Fish in Black Bean Sauce)