Filipino Fish Escabeche
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

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.