Name: Filipino Fish Escabeche
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Oil for frying - 1 cup; Whole tilapia, cleaned and scaled - 1 (4 ounce); Salt to taste - 1 (4 ounce); Olive oil - 3 tablespoons; Onion, chopped - 1; Garlic, minced - 2 cloves; Red bell pepper, cut into chunks - 1; Ginger, thinly sliced crosswise, or to taste - 1 (1 inch) piece; Water - 1 ¼ cups; Distilled white vinegar - 1 cup; White sugar - 5 tablespoons; Salt and ground black pepper to taste - 5 tablespoons; Cornstarch - 1 tablespoon

Ingredients for - Filipino Fish Escabeche

1. Oil for frying 1 cup

2. Whole tilapia, cleaned and scaled 1 (4 ounce)

3. Salt to taste 1 (4 ounce)

4. Olive oil 3 tablespoons

5. Onion, chopped 1

6. Garlic, minced 2 cloves

7. Red bell pepper, cut into chunks 1

8. Ginger, thinly sliced crosswise, or to taste 1 (1 inch) piece

9. Water 1 ¼ cups

10. Distilled white vinegar 1 cup

11. White sugar 5 tablespoons

12. Salt and ground black pepper to taste 5 tablespoons

13. Cornstarch 1 tablespoon

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.