Fish Escabeche Recipe
The sauce is almost the same as the Sweet and Sour. The difference is the ginger.
2 lbs/ 2 slices yellow tail steak or any kind of fish
1 small red bell pepper, julienne
1 small green bell pepper, julienne
4 pieces garlic cloves, sliced thin
1 medium onion, sliced thin
2 pieces thumb size ginger, sliced thin
1 piece green onion, cut into 3 pieces
1 cup pineapple juice
2 tablespoon banana or tomato ketchup
1/2 cup datu puti vinegar
1/2 cup water
1/2 teaspoon corn starch, dissolved in a tablespoon of water
sugar, salt and ground pepper to taste
Sprinkle some salt on both side of the fish.
Using a frying pan fry fish on both side till golden brown.
Once fried remove from the pan and drain excess oil using a paper towel.
Arrange fried fish in a serving dish and set aside.
Using a sauce pan brown ginger, garlic and onions in cooking oil.
Add water and simmer for a minute.
Add pineapple juice and vinegar. Simmer for few minutes.
Now add the ketchup, sugar, salt and ground pepper to taste. Simmer in low heat for 2 minutes.
Start adding the bell pepper and green onion.
Add cornstarch. Simmer for a minute then remove from heat.
Pour the sauce over the fish and serve.