Friday, June 24, 2011


Fish Escabeche is also known as sweet and sour fish. We usually use fried fish and just add sweet and sour sauce. This is easy to cook. I used catfish fillet because it doesn't really smell so badly when fried. Hubby likes it fried and he just eat it with tartar sauce. I like it with rice though especially when it has this sauce. First, you have to fry the fish fillets and set aside. In a pan, saute in oil the following: thinly sliced ginger (saute till golden brown), minced garlic, chopped onion, julienned bell pepper and sliced tomatoes. Cook the vegetables till tender-crisp then add the sauce. It's a mixture of 1 cup vinegar and half cup soy sauce with 2-3 tbsps sugar. Stir in sauce slowly, stirring occasionally till thicken. You may add a bit of cornstarch to thicken the sauce. Then serve with fish in it, topped with sliced green onions as your garnish. Perfect for any kind of rice.

1 comment:

Jack said...

One of my favorites.
Escabecheng Lapu-lapu!


Keep it up Inday.