ESCABECHE (SWEET AND SOUR FISH)
Make and share this Escabeche (Sweet and Sour Fish) recipe from Food.com.
Provided by Mariz48746
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
HOW TO COOK LEMONGRASS FISH ESCABECHE (SWEET AND SOUR FISH IN LEMONGRASS)
A fish escabeche or sweet and sour fish dish with lemongrass.
Provided by Manny
Categories Fish Recipe
Time 30m
Number Of Ingredients 11
Steps:
- Clean and scale the fish and remove gills and innards. Rinse in running water then drain.
- Make 4 diagonal slits on the fish. Season with salt and pepper and set aside in the refrigerator.
- For the sweet and sour sauce, heat oil in pan and saute kinchay, red bell pepper, ginger, and lemongrass for a minute.
- Add sweet chili sauce and vinegar then season with salt and pepper. Simmer for a few minutes and set aside.
- Coat the fish with egg whites then coat with cornstarch. Deep fry until crispy.
- Heat the sauce again then immediately glaze with simmering sweet and sour sauce.
- Serve hot.
Nutrition Facts : Calories 175 kcal, ServingSize 1 serving
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