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Wednesday, March 2, 2011
Escabeche (Sweet and Sour Fish)
Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish, that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence.
We usually call this Escabeche than the common name "sweet and sour fish".
1-2 Big Tilapiya fish (seasoned with salt and pepper, deep fried)
5 pcs. of Scallion or the spring onion
1 small red bell pepper
1 small green bell pepper
1 small can of pineapple crushed
1 small carrots (chopped thinly)
4 cloves of garlic (crushed and chopped)
5 pcs. small red onion (from the scallion)
2 inches ginger (peeled and chopped)
1 pack of tomato sauce
1/2 cup of water
sugar and salt to taste
1. In a deep frying pan, heat it with high temperature. Then, add the cooking oil. Add the seasoned tilapiya fish if the cooking oil is already hot. Deep fried both sides. Remove the cooked fish and put it on the plate, Set aside.
2. Remove the excess oil just make sure that the oil left is about 2 Tablespoons. Saute garlic, onion, ginger, bell pepper, pineapple chunks and carrots. Do not burn or overcook.
3. Add the tomato sauce and the scallions. Put the 1/2 cup of water, sugar and salt to taste. Boil for 5 minutes.
4. After the seasoning is cooked, pour the sauce over the deep fried fish and ready to serve.