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Filipino Fish Escabeche The Best Recipes

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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
  • 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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