Tilapia Escabeche
INGREDIENTS:
- 1 lb. tilapia, cleaned and gutted
- 4 cloves garlic, minced
- 1 pc. medium-sized red onion, finely chopped
- 1 inch ginger, peeled and cut into strips
- 1 pc. small red bell pepper, cut into strips
- 1 pc. small green bell pepper, cut into strips
- 1 pc. carrot, peeled and cut into strips
- ½ cup tomato sauce
- 2 tbsps. soy sauce
- ½ cup vinegar
- 3-4 tbsps. brown sugar
- 2 tbsp. cornstarch, dissolved in ½ cup water
- ½ cup water
- ¼ tsp. cumin powder
- ¼ tsp. ground black pepper
- ½ tsp. salt
- ½ cup cooking oil
PROCEDURE:
- Rub the tilapia with salt and pepper. In a frying pan, heat oil and deep fry the fish until both sides turn golden brown. Set aside.
- In the same pan, remove excess oil and lightly sauté garlic, onion and ginger.
- Toss the carrots, red and green bell pepper, tomato sauce and soy sauce. Cook for 2 minutes.
- Add the water, vinegar and brown sugar. Do not stir until it began to boil.
- Lightly whisk in the dissolved cornstarch. Simmer for another 2 minutes or until the sauce thickens.
- Season with salt, pepper and cumin powder. Remove from heat.
- On a serving platter, put the cooked tilapia and douse over the thick sauce while steaming hot. Serve with hot steamed rice or fresh bread. Enjoy!
**Number of Servings: 2 to 3
TIPS FROM ENZ:
- You may use any fish of your choice. I prefer tilapia because it is meaty and less bony.
- If your sauce turns too acidic, you may just add more water and sugar.
- Do not stir the vinegar before it boils or the sauce will smell like raw vinegar.
- You may opt to put the fried tilapia on the sauce and simmer for 2 more minutes or just pour over the sauce. I prefer the latter to retain some crispiness on the fish.
- You can have it served with fresh breads and sandwich vegetables like lettuce and tomatoes; or as an accompaniment to other staple foods such as rice, lentils or potatoes.
Return to Pinoy Kusinero