Escabecheng Isda Recipe
Escabecheng Isda is a sweet and sour dish that normally uses tilapia, lapu-lapu, or pampano. Try this fish escabeche recipe that's a sure hit for the family!
Prep Time20 minutes mins
Cook Time30 minutes mins
Course: Main Course
Cuisine: Filipino
Keyword: escabeche sauce recipe, escabecheng isda, fish escabeche
Servings: 4
- 1 pc large fish (may be tilapia, lapu-lapu, pampano, or tanigue) cleaned
- 6-7 cloves garlic crushed
- 1 pc large onion sliced
- 2 medium-sized ginger julienned
- 5 tbsp vinegar
- 2 cups water
- 8 tbsp ketchup
- 5 tbsp white sugar
- 1 pc carrot julienned
- 1 pc green bell pepper julienned
- 1 pc red bell pepper julienned
- 2 tbsp cornstarch
- salt
- pepper
Procedure
Rub salt on both sides of the fish, then dry in medium heat.
When the fish is cooked and brown on both sides, set aside. Place it on top of a table napkin to absorb the excess oil.
Escabeche sauce recipe
In a clean pan, saute the garlic, onion, and ginger slices until slightly brown.
Pour the vinegar and water, then let boil.
Add the tomato ketchup and sugar, then stir.
Add the carrots, green bell peppers, and red bell peppers, then allow to cook for 2-3 minutes.
Meanwhile, mix the cornstarch with 3 tbsp of water.
Pour the cornstarch mix into the pan. Add a bit of water if needed, then stir.
Season with salt and pepper to taste.