Fish Escabeche

My daughter loves fish the same way she loves chicken. To serve other than the usual fried fish. I tried another variety and viola. It was an immediate hit. Then a kiss and hug followed.


Ingredients:

• 1 kilo fish of any kind (Like big tilapia, lapu-lapu, maya-maya, cream dory and tuna.), whole or cut into servings
• 1 thumb-size ginger, julienne
• 1 medium-sized Onion, quartered
• 1 tsp Garlic clove, crushed
• 1 Red Bell Pepper cut into cubes
• 1 Carrot, julienne
• 1 canned Pineapple chunks
• 1 small pouch Tomato Sauce
• 2 large Egg, well beaten
• 2 tbsp Soy sauce
• 2 tbsp Calamansi Juice
• 1 cup All-Purpose Flour
• 1 tbsp Cornstarch, dissolved in 2 tbsp water
• 1 small pouch Ginisa Mix
• 1/4 cup ketchup
• 1/4 cup Brown Sugar
• Salt and Pepper
• Vegetable oil

Cooking Procedure:

1. In a small tray, marinate fish with soy sauce, pepper and calamansi juice for about 30 minutes. Drain marinated fish well.
2. Beat egg in a bowl. Then in another bowl, combine flour, Ginisa Mix and salt and pepper to taste.
3. Individually dredge fish in the beaten egg, and then dredge in flour mixture to fully coat.
4. Heat about 1 inch deep of oil in a frying pan.Then drop the fish one-by-one to cook until golden and cooked through. Remove from pan and drain excess oil.
5. In a medium sized cooking pot, heat vegetable oil. Add ginger, onion and garlic. Cook until limp and aromatic.
6. Add carrots, pineapple chunks(juice drained and set aside), and bell pepper. Stirring regularly until half-cooked.
7. Then add the following: tomato sauce, pineapple juice, vinegar, ketchup, sugar, salt and pepper. Stir until salt and sugar are completely dissolved. Add cornstarch mixture and stir until well dispersed and sauce thickens.
8. Remove the sauce from heat and set aside.
9. On a serving plate, arrange the fried fish and pour the sauce on top. Serve while hot.

Tips:

• You could also add fried tofu to this recipe.

Watch video here: