Filipino style Fish Escabeche is made by frying a whole fish of Lapu-lapu or Red grouper or any kind of meaty fish, and topping with sweet and sour sauce with vegetables.

Ingredients:

1 whole Carp
Salt
1 c White Vinegar
1 c Water
1/2 c Sugar
4 tbsp Vegetable Oil
2 c Bean curd, diced
6 tbsp garlic, minced
1 c Onion, chopped
1/4 c Ginger, sliced into strips
1 tbsp Flour stirred into
2 tbsp water
1 c Mushrooms, sliced
1 c Bell pepper, sliced into strips
1/2 c Carrots, sliced
escabeche.jpg (43004 bytes)

METHOD

1. Season fish with salt inside and out. Set aside.

2. Mix vinegar, water, sugar, and a
pinch of salt. Set aside.

3. In a large skillet, heat oil. Fry bean curd
until golden brown. Set aside.

4. Fry the fish 5 minutes each side or until
just cooked through. Set aside.

5. In the same skillet, saute garlic until light brown.
Then add the onion, and saute until transparent.

6. Add ginger and vinegar mixture. When the mixture
boils, add in flour to thicken.
Simmer for 5 minutes.

7. Add fried fish, bean curd, bell pepper, and
carrot slices. Simmer for another
5 minutes. Serve hot.

Instructions:

Rub salt on fish (outside and inside after splitting the abdomen and taking the guts out). Roll on flour. Fry in hot oil. Set aside.

Pound extra ginger, add a little bit of water and squeeze the juice out. Collect juice. Set aside.

To make the sweet and sour sauce: In another frying pan, heat oil, then add sliced onions and pounded garlic, stir fry. When the onion has become transparent and the garlic pieces become brown, add the strips of ginger and the green and red peppers. Stir fry. Add pineapple juice and tomato sauce or catsup for coloring. If you desire a sweeter sauce, add sugar; for more sour taste, add vinegar. Add pineapple chunks. And don’t forget the ginger juice. This is really the secret of a good sweet sour sauce. The zesty taste of ginger. Thicken with a little bit of cornstarch. Simmer for about 3-4 minutes.

You can now pour this over the fish and serve. However, I prefer the fish to be cooked a little bit in the sauce so it could absorb the flavor. To do this, put the fish into the simmering sauce and simmer for another 3-4 minutes.

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