Recipe information
Ingredients for - Filipino Fish Escabeche
2. Whole tilapia, cleaned and scaled - 1 (4 ounce)
8. Ginger, thinly sliced crosswise, or to taste - 1 (1 inch) piece
How to cook deliciously - Filipino Fish Escabeche
1. Stage
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. Stage
Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of fish; sprinkle salt on top. Fry in hot oil until browned, about 2 minutes per side.
3. Stage
Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; sauté until fragrant, about 2 minutes.
4. Stage
Mix water, vinegar, and sugar together in a bowl. Pour into onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over fish.