Filipino Fish Escabeche recipe
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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 ¼ cups water 1 cup distilled white vinegar 5 tablespoons white sugar salt and ground black pepper to taste 1 tablespoon cornstarch
Nutrition Info
- 258.8 caloriescarbohydrate: 22.6 gcholesterol: 10.2 mgfat: 16.1 gfiber: 1.1 gprotein: 6.4 gsaturatedFat: 2.2 gservingSize: -sodium: 95.2 mgsugar: 18 gtransFat: : -unsaturatedFat: : -
Directions Filipino Fish Escabeche
Directions
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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.