Escabeche De Pescado Crunchy Tilapia In Tomato Sauce Food

ESCABECHE DE PESCADO (CRUNCHY TILAPIA IN TOMATO SAUCE)

Steps:

• Chop up onion, green pepper, garlic, and cilantro and set aside.
• Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).
• Cut up each tilapia filet into 3 or 4 strips.
• Coat tilapia with the flour mixture.
• In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.
• Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.
• Remove fish from pan and set aside.
• Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.
• Add the tomatoes and the fish, folding the sauce over the fish gently.
• Heat through at medium temperature and serve over white rice.

FILIPINO FISH ESCABECHE

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
• Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
• Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

TILAPIA ESCABECHE RECIPE - (4/5)

Steps:

• COOKING PROCEDURES: 1 Season the fish with salt and fry in hot oil. 2. Heat up the pan with oil, saute the garlic, onion and ginger. 4 Put in the carrots and the red and green bell peppers. Cook for a minute. 5 Add water, vinegar and black ground pepper and bring it to a boil. Do not stir until it comes to a boil. 6 Add brown sugar and dissolved cornstarch, stir and cook until the sauce becomes thick. 7 Put the fried fish. Then cook for a 2-3 minutes. 8 Serve with rice.

PAN FRIED TILAPIA WITH WHITE WINE AND CAPERS

Steps:

• Combine first 6 ingredients, stir­ring well with a whisk; set aside.
• Sprinkle fillets with salt and pepper. Dredge fillets lightly in flour, and coat both sides of fillets with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat. Add fillets; cook 3 minutes. Reduce heat to medium; turn fillets, and cook 3 minutes or until fish flakes easily when tested with a fork. Remove from pan.
• Add wine mixture to pan; cook 30 seconds, stirring constantly. Remove from heat; stir in butter until melted. Spoon wine mixture over fillets; sprinkle with parsley. Serve with lemon wedges, if desired.