Filipino Fish Escabeche - cooking recipe

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
Preparation
    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.

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