Escabeche Sweet And Sour Fish Food

ESCABECHE (SWEET AND SOUR FISH)

Steps:

• Clean the fish and slit it open. Let it stand for few minutes and drain well.
• Sprinkle fish with 1 tbsp salt.
• In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
• In the same skillet, sauté the garlic until light brown, then sauté onion.
• Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
• Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
• When the mixture boils, add flour to thicken. Then, add the fish.
• Cover the skillet and simmer for 5 minutes.

ESCABECHE - SWEET AND SOUR FISH

Steps:

• Rinse the fish and pat dry using a kitchen towel. Cut two slits across the top on each side, about one inch apart. Season with salt and pepper inside and out. Fry each side of the fish in hot oil until golden brown. Transfer to a serving dish deep enough for the sauce not to spill out.
• In a small bowl, combine all the ingredients of the sauce. Stir until the sugar has completely dissolved. Taste and adjust the sugar and vinegar according to preference.
• In a pan, heat 1 1/2 tbsp oil. Saute garlic, ginger, and onion until fragrant. Add bell peppers. Cook for 1 minute. Pour sweet and sour sauce. DON'T STIR until it starts to gently boil. Taste and adjust seasonings salt/pepper/sugar as needed. Add more water to adjust sourness.
• Pour cornstarch slurry. Stir until sauce thickens. Pour half of the sauce over the fried fish just before serving. Garnish with green onions. Pour the remaining sauce in a bowl and use as extra sauce.

ESCABECHE (FILIPINO SWEET AND SOUR FISH)

Steps:

• Heat oil in a frying pan and fry the fish and set aside.
• Saute onion, garlic and ginger in cooking oil under medium heat. Season with salt and pepper and stirring occasionally to mix well.
• Add in the carrots, bell peppers and saute for 1 minute
• Add vinegar, white sugar and simmer for 1 more minute.
• Add the ketchup and mix well. In a separate bowl, mix cornstarch with water to form a slurry and add into the pan and mix it well. Simmer for a minute or until desired thickness of the sauce is achieved. You may add a bit of water if needed.
• Pour the sauce mixture to the fried fish and enjoy. It is best paired with rice.

ESCABECHE (SWEET AND SOUR FISH)

Steps:

• 1. Heat cooking oil and fry the fish until crispy and set aside 2. While frying, scoop 4-5 tbsp of oil and pour into the annatto seeds. 3. In a separate pan, pour the annatto oil. Saute ginger, add the onions and let it sweat. 4. Add the garlic and carrots continue sauteing until the carrots withered. 5. Then add the sugar, vinegar and water. Stir until the sugar is fully dissolved. 6. Put in the green and red bell pepper. Season it with salt and pepper. 7. Pour the cornstarch slurry and stir until it thickens. 8. In a serving plate, place the fish, topped with vegetables and pour in some sauce. 9. Serve and Enjoy!

SWEET AND SOUR FISH

Steps:

• Put the fish in a bowl. Sprinkle over the five-spice powder and soy sauce, then toss gently.
• Cover and leave to marinate for about 30 minutes.
• Dip the fish in the egg, then in the cornflour, shaking off any excess.
• Half-fill a wok with oil and heat to 190oc. Deep fry the fish in batches for about 2 minutes until golden.
• Drain and keep warm. Carefully pour off all the oil from the wok and wipe clean.
• To make the sauce, blend together in a bowl the cornflour, water, pineapple juice, rice vinegar, sugar, soy sauce, ketchup and rice wine or sherry. Miz well then set aside.
• Heat the wok until hot. Add 2 teaspoons of the oil and swirl it around. Add the garlic and ginger and stir-fry for a few seconds. Add the spring onions and green capsicum and stir-fry over a medium heat for 2 minutes. Add pineapple.
• Pour in the sauce and cook, stirring until thickened. Stir in the remaining 1 tablespoon oil and add seasoning to taste.
• Pour the sauce over the fish and serve at once.

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.

SWEET AND SOUR TUNA (ESCABECHENG ISDA)

Steps:

• Put the cooking oil in a large pan or wok over medium-high heat.
• Once the oil is hot, put the fish in the pan and briefly stir the fish so it does not stick to the pan.
• Let one side of the fish cook until it is brown and crispy (usually takes about a minute).
• Turn the fish over to let the other side cook until brown and crispy.
• When both sides of the fish is fully cooked, remove it from pan and set it aside on paper towels.
• Using a clean pan, add a little cooking oil over medium-high heat.
• Once the pan is hot, add the the garlic and onion to saute for one minute.
• Add the carrots, ginger, half of the pineapple chunks, and bell pepper to the pan and continue to saute briefly.
• Now add the water, soy sauce and pineapple juice to the pan.
• Stir and bring this to a simmer.
• Reduce the heat to low and let it sit for 5 minutes.
• Add the tomato paste, sugar, and vinegar to the pan then mix thoroughly.
• Add the cornstarch in 1⁄2 cup water then stir to dilute it.
• Slowly pour the cornstarch into the sauce while continuously stirring to thicken the sauce.
• Remove the sauce from the heat and set it aside.
• Plate the fish on a serving dish and pour the sauce on top of the crispy tuna.
• Garnish with the scallions and serve immediately.

FISH ESCABECHE RECIPE

Steps:

• Heat oil in a pan, fry fish until cooked. Set aside.In a separate pan, saute ginger, onion, garlic, bell pepper.Add vinegar, sugar, and DEL MONTE Original Style Tomato Sauce. Simmer for 2 minutes.Add water then season with salt. Cook for 2 minutes or until sauce thickens.Top fish with sauce right before serving.

ESCABECHE

Steps:

• Season fish with salt and pepper inside and out. Set aside for at least 15 minutes.
• In a pan, add oil and when the temperature is right for deep frying, place the fish. Deep fry for 10-15 minutes depending on the thickness of the fish.
• In a separate pan, add oil then sauté garlic, onion and ginger.
• Add capsicum and carrots, and stir fry for a minute
• Combine together vinegar, cornstarch, water, sugar, salt, freshly ground black pepper and tomato puree then pour into the pan. Bring to a boil and simmer for 2 minutes.
• Place the deep fried fish in a fish plate, and pour sauce on top then garnish with chopped parsley.

ESCABECHE SWEET & SOUR FISH RECIPE

Steps:

• Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
• Heat a clean pan and pour in the vinegar. Let it boil.
• Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
• Put in the onion and red bell pepper. Stir and cook until the vegetables are tender.
• Sprinkle salt and then stir.
• Put in the fried fish. Cook for 2 to 3 minutes.
• Turn off heat and transfer to a serving plate.
• Serve. Share and enjoy!