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| Filipino Fish Escabeche |
"Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce."
Ingredients :
- 1 cup oil for frying
- 1 (4 ounce) whole tilapia, cleaned and scaled
- salt to taste
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, cut into chunks
- 1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
- 1 1/4 cups water
- 1 cup distilled white vinegar
- 5 tablespoons white sugar
- salt and ground black pepper to taste
- 1 tablespoon cornstarch
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
- Mix water, vinegar, and sugar together in a bowl. Pour into the 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 the fish.
Notes :
- 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, ingredient density, and specific type of oil used.
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