In the Philippines, Escabeche is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche Filipino style usually consist of Lapu Lapu or tilapia. Also, Filipino style Escabeche has a slight ginger taste to it unlike the Chinese version of sweet and sour sauce.
* 1 large fish such as lapu-lapu or tilapia
* 1 large onion, sliced
* 1 each of red and green bell pepper, julienned
* 1 cup grated unripe papaya
* 4 cloves garlic, crushed
* 2 tablespoons ginger, julienned
* 1 cup vinegar
* 1 tablespoon salt
* 3 tablespoon sugar
* 1 tablespoon cornstarch, dissolved in 1/2 cup water
* 1 cup cooking oil
Escabeche Cooking Procedure:
1). Clean the fish and rub with salt.
2). In a frying pan, heat the oil and fry the fish until golden brown.
3). Place the fish in a serving dish and set aside.
4). Remove the used oil from the pan and put in about 1 tablespoon of fresh oil.
5). Saute the garlic, ginger, and onion.
6). Add the bell peppers and grated papaya and saute until half-cooked.
7). Put this mixture on top of the fish in the serving dish.
8). Return the pan to the heat and put the vinegar, salt and sugar.
9). Bring to a boil and thicken with the dissolved cornstarch.
10). Pour this sauce over the fish and serve immediately.
NOTE: Image may vary with the result of this recipe.
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