How To Cook Lemongrass Fish Escabeche Sweet And Sour Fish In Lemongrass Recipes

HOW TO COOK LEMONGRASS FISH ESCABECHE (SWEET AND SOUR FISH IN LEMONGRASS)

Steps:

• Clean and scale the fish and remove gills and innards. Rinse in running water then drain.
• Make 4 diagonal slits on the fish. Season with salt and pepper and set aside in the refrigerator.
• For the sweet and sour sauce, heat oil in pan and saute kinchay, red bell pepper, ginger, and lemongrass for a minute.
• Add sweet chili sauce and vinegar then season with salt and pepper. Simmer for a few minutes and set aside.
• Coat the fish with egg whites then coat with cornstarch. Deep fry until crispy.
• Heat the sauce again then immediately glaze with simmering sweet and sour sauce.
• Serve hot.

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.