Fish Escabeche

    40 mins

    Tilapia, cod or halibut can be used for making this dish which comes with a sweet and sour sauce.

    Rizal, Philippines
    2 people made this

    Serves: 4 

    • 1 medium-sized whole tilapia
    • 250ml (1 cup) oil for frying
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 3 tbsp olive oil
    • 1 thumb-sized ginger, sliced thin crosswise
    • 1 red pepper (capsicum), cut in chunks
    • 250ml (1 cup) vinegar
    • 315ml (1 1/4 cup) water
    • 65g sugar
    • salt and pepper to taste
    • 1 tbsp corn flour

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Clean the tilapia and pat dry with paper towel. Make 2-3 slits on either side of the fish. Sprinkle salt over it.
    2. Fry both sides in 250ml hot oil, about 2 minutes each side. Set aside.
    3. In another skillet, saute onion and garlic in olive oil. Add the ginger and red pepper and fry until fragrant.
    4. Mix the vinegar, water and sugar together and add to the onion and garlic mixture. Cover and let boil for 2 minutes. Season with salt and pepper to taste.
    5. To thicken the sauce, add corn flour, let boil for another 5 minutes, stirring often.
    6. Pour sauce over fish when ready to serve.

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