Thursday, 22 November 2012

Escabecheng Tilapia

My family loves to eat fried fishes but we prefer to have them with sauces.  Specially those sauces that are somewhat savory and sweet.  That's why sarciado and  sweet & sour are always a good recipe choice :-)

Sweet and sour dishes are mostly associated with Asian cooking and this influence in cooking originated from the Chinese.  Escabeche is the Filipino term for sweet & sour and there are different recipes and approaches implored for this.  And what we are about to share with you is a simple recipe of Mammy.



Tilapia, cleaned and sliced into desired sizes - 3 large

Escabeche Sauce:

Garlic, crushed - 5 cloves
Onions, diced - 2 large
Ginger, sliced into strips - 1/2 thumbsize
Ripe Tomatoes, diced - 2 large
Cane Vinegar - 1/2 cup
Sugar - 1/4 cup
Salt - 1/2 tsp
Cooking oil for frying and sauteeing 

Optional vegetable ingredients would include bellpepper and carrots.

Cooking Procedure:

1.  Rub salt on the fish and set aside for 30 minutes to allow the flavor of the salt to sip in.
2.  Fry fish until each sides turned brown.  Set aside
3.  Heat oil in a wok then sauté the garlic and ginger until they are aromatic.  And  the onions then the tomatoes.  Stir.
4.  Mix the cornstarch and a little water.

5.  Stir in the rest of the ingredients including the cornstarch-water mixture.  Let it simmer while stirring continuously until the sauce it thick.  Adjust taste by adding more salt and/or sugar.  Add in the onion leaves. 
6.  Toss in the fried fishes and let simmer for another 2 minutes

 Serve and enjoy!

© Fresha-licious (22November2012)

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