Filipino Style Escabeche
Fried fish in sweet and sour sauce Filipino style
Servings: 5 people
Calories: 598kcal
Ingredients
- 2 lbs fish (large) sliced into serving pieces
- ¾ cup cooking oil
- 2 tablespoons salt
Sauce ingredients
- 1 onion thinly sliced
- 3 cloves garlic chopped
- 2 thumbs ginger Julienne
- 1 red bell pepper Julienne
- 1 green bell pepper Julienne
- 1 carrot Julienne
- 3 tablespoons white vinegar
- 4 tablespoons banana ketchup
- 3 tablespoons white sugar
- 1 cup water
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil
- Salt and ground black pepper to taste
Instructions
- Rub salt all over the fish slices. Let it stand for 5 minutes.2 tablespoons salt
- Heat cooking oil. Fry both sides of the fish until it turns golden brown in color. Remove the fish from the pan and arrange on a serving plate.¾ cup cooking oil
- Make the escabeche sauce by heating 2 tablespoons of oil in a pan. Sauté garlic, ginger, and onion until the latter softens.3 cloves garlic, 2 thumbs ginger, 2 tablespoons cooking oil, 1 onion
- Add banana ketchup, vinegar, sugar, and water. Stir and let boil.3 tablespoons white vinegar, 4 tablespoons banana ketchup, 3 tablespoons white sugar, 1 cup water
- Put the bell peppers and carrots into the pan. Cook for 3 minutes.1 red bell pepper, 1 green bell pepper, 1 carrot
- Season with salt and pepper.Salt and ground black pepper to taste
- Combine cornstarch with 2 tablespoons of water. Mix well. Pour the mixture into the pan. Stir until the sauce thickens to your desired consistency.1 tablespoon cornstarch
- Pour the escabeche sauce over the fried fish. Serve warm.
- Share and enjoy!
Nutrition
Calories: 598kcal | Carbohydrates: 19g | Protein: 38g | Fat: 43g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 3008mg | Potassium: 764mg | Fiber: 2g | Sugar: 13g | Vitamin A: 2934IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 1mg