Escabeche Recipe Panlasang Pinoy

ESCABECHE (SWEET AND SOUR FISH)

Escabeche (Sweet and Sour Fish) image

Make and share this Escabeche (Sweet and Sour Fish) recipe from Food.com.

Provided by Mariz48746

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 -3 lbs red snapper, whole fish
4 tablespoons vegetable oil
1 tablespoon salt
1/4 teaspoon ground pepper
2 tablespoons soy sauce
1/2 cup apple cider vinegar or 1/2 cup white vinegar
1/4 water
1/2 cup brown sugar
1 large chopped onion
6 tablespoons minced garlic
1/2 cup ginger, julienned
1/2 cup carrot, julienned
1/2 cup red bell pepper
1/2 cup scallion, julienned (spring onions)
1 tablespoon sifted flour

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.

HOW TO COOK FISH ESCABECHE MACAO STYLE

How to Cook Fish Escabeche Macao Style image

Fish escabeche is actually sweet and sour fish. This recipe is obviously an Asian since it is fish escabeche Macao style. It is not hard to cook this dish.

Provided by Manny

Categories Fish Recipe

Time 43m

Number Of Ingredients 12

Ingredients

1 large fish (lapu-lapu or Maya-maya)
1 large onion (slice into rings)
2 large green and red sweet pepper (slice into strips)
5 Tbsp. soy sauce
5 Tbsp. vinegar
4 Tbsp. brown sugar
2 Tbsp. corn starch
1 inch ginger (slice into thin strips)
1/2 tsp. MSG
1/2 tsp. black ground pepper
rock salt
cooking oil for frying

Steps:

You can use any white flesh fish like lapu-lapu (grouper) or maya-maya (red snapper).
Clean the fish by removing the scales, gills and innards. Wash in running water and drain.
Cut slits on the sides and rub with rock salt. Put the ginger inside the fish.
Deep fry until golden brown. Set aside. Fry garlic, onion and sweet pepper for a few minutes.
Then combine water, vinegar, soy sauce and cornstarch.
Then add the fried garlic, onion and sweet pepper and boil for 3 minutes until it becomes a medium thick gravy. Season with MSG
Place the fish on a platter and pour the gravy over it and garnish with parsley and onions. Serve hot.

Nutrition Facts : Calories 205 kcal, ServingSize 1 serving

FILIPINO FISH ESCABECHE

Filipino Fish Escabeche image

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

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

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