Escabeche - Sweet and Sour Fish
Escabeche Fish - Succulent whole tilapia is deep-fried to crispy perfection and served soaked in a vinegar infused sweet and sour sauce
Servings: 2 people
Calories: 286kcal
Ingredients
- 1 Whole Tilapia 1lb. scaled, gutted and washed.
- 1 whole Red bell pepper julienne cut
- 1 whole Green bell pepper julienne cut
- 1 cup Carrot julienne cut. about 2 carrots
- 1 thumpsize ginger julienne cut
- 3 Garlic cloves minced or finely chopped
- 2 tablespoon Sugar
- ⅓ cup Vinegar 80ml
- 2 Green onion sliced
- 1 tablespoon Cornstarch
- 1 cup Water
- ¼ cup Ketchup or pureed tomato, tomato sauce.
- 1 teaspoon Salt to season fish
- 1 teaspoon Blackpepper to season fish
- Pinch of salt and pepper for the sauce to taste
Instructions
- Add 2-3 cups oil to a large bottom pot or pan over medium heat and let it heat up.
- Make 2-3 deep slant cuts on each side of the fish.
- Season generously with 1 teaspoon black pepper and 1 teaspoon salt.
- Deep fry the fish until golden brown on both sides. It should be fully cooked. Fry for about 5 minutes on each side, depending on the thickness of the fish.
- Remove the fish, drain the excess oil, and place it on a serving tray.
- Reduce the oil to about 3 tbsp, Sauté the garlic, ginger and onion until fragrant for 1 minute.
- Add the sugar, ketchup, carrots, and bell peppers and stir until they soften slightly.
- Add the slurry (1 tablespoon cornstarch dissolved in 1 cup water) and vinegar. Stir and allow to simmer until the sauce thickens. You can add more water if needed for your desired consistency.
- Pour the sauce all over the fried fish and serve.
Video
Nutrition
Calories: 286kcal | Carbohydrates: 68g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 2.979mg | Potassium: 753mg | Fiber: 6g | Sugar: 44g | Vitamin A: 21.991IU | Vitamin C: 19mg | Calcium: 119mg | Iron: 2mg