Escabecheng Isda Panlasang Pinoy Recipes
HOW TO COOK ESCABECHENG MAYA-MAYA
Steps:
- Season fish with salt and pepper. Fry fish in oil and keep warm.
- Saute garlic, onion and ginger. Stir for 2 minutes.
- Add red and green bell pepper, yellow ginger juice, vinegar, sugar and grated green papaya.
- Simmer for 5 minutes. Season with salt and pepper.
- Arrange fish on an oval platter. Pour sauce over it. Garnish with scallion (optional). Serve hot.
HOW TO COOK FISH ESCABECHE MACAO STYLE
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
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
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
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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