Escabeche Isda Recipes

ESCABECHENG ISDA RECIPE

Steps:

• 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.
• 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.
• Transfer the cooked fish to a serving plate.
• Simply pour the escabeche sauce over the fish.

ESCABECHE (SWEET AND SOUR FISH)

Steps:

• Clean the fish and slit it open. Let it stand for few minutes and drain well.
• Sprinkle fish with 1 tbsp salt.
• In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
• In the same skillet, sauté the garlic until light brown, then sauté onion.
• Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
• Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
• When the mixture boils, add flour to thicken. Then, add the fish.
• Cover the skillet and simmer for 5 minutes.

FILIPINO FISH ESCABECHE

Steps:

• 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.

TILAPIA ESCABECHE RECIPE - (4/5)

Steps:

• COOKING PROCEDURES: 1 Season the fish with salt and fry in hot oil. 2. Heat up the pan with oil, saute the garlic, onion and ginger. 4 Put in the carrots and the red and green bell peppers. Cook for a minute. 5 Add water, vinegar and black ground pepper and bring it to a boil. Do not stir until it comes to a boil. 6 Add brown sugar and dissolved cornstarch, stir and cook until the sauce becomes thick. 7 Put the fried fish. Then cook for a 2-3 minutes. 8 Serve with rice.