This Filipino escabeche is served with a sweet vinegar sauce with onion and red bell pepper This recipe works well with any white fish like tilapia cod or halibut
Prep Time
45 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Pat fish 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.
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.
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.
From the Editor
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature