Thursday, 11 April 2013

Escabecheng Tilapia




Escabeche is a popular dish in the Philippines which was introduced by the Spanish people during their reign in the country.

Escabeche is actually Mediterranean dish which involves the soaking of fried or poached fish or meat in an acidic solution like vinegar or citrus juice overnight or for a period of time before serving.  It is often served cold along with its marinade.  This dish is common not only in Spain but also in Turkey, Lebanon, Portugal, and other parts of Latin America.   The origin however of escabeche is Arabic. It is a variation of the Arabic dish al-sikbaj, which is a meat dish consisting of either chicken or lamb that is marinated in a combination of both sweet and acidic elements (vinegar and honey or molasses).  The meat is simmered in this marinade that serves as its sweet and sour sauce and is eaten either hot or cold 

Filipino Escabeche is a combination of both the Mediterranean escabeche and the al-sikbaj.   The fish (most widely used by Pinoys) are fried and then simmered in a sweet and sour sauce. 
Escabeche has already revolved and Filipino cooks have come up with many variations of this dish.  Here's our own variation please check our other Escabecheng Tilapia recipe.

     ESCABECHENG TILAPIA

Ingredients :

Tilapia, fried - 1 to 2 whole

Garlic, sliced into strips - 3 cloves
Onions, diced - 1 whole
Onions, sliced into rings - 1 large
Ginger, sliced into strips - 1 thumb size
Bell Pepper , sliced into strips - 1/2 of a small size
Carrots , sliced into strips - 1/2 of a small size
Onion Leaves
Vinegar - 1/4 c
Black Pepper Powder
Low Sodium Salt - to taste
Tomato Catsup (Heinz) - 1/4 c
Water - 3/4 c
White Sugar - 2 tbsp

Cooking Procedure 

1.  Fry the tilapia or any fish that you like.  Place in a paper towel to remove the excess oil.
2.  In the same pan, heat a small amount of fresh oil and saute the garlic in it then the onions and ginger.  Stir until the are aromatic.
3.  Add the bell pepper then the carrots.  Stir.
4.  Pour the tomato catsup, vinegar, water, and sugar .  Season with salt and black pepper powder.  simmer for 10 minutes.
5.  Toss in the fried tilapia and simmer for another 5 minutes or just pour the sauce on the tilapia and let it sit there for at least 30 minutes before serving.





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1 comment:

  1. Love this!. I love my escabeche with lots of ginger and bell pepper. Thanks for sharing your own recipe :) .

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