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Fish Escabeche Recipe






The sauce is almost the same as the Sweet and Sour. The difference is the ginger.







Ingredients:

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


cooking oil


sugar, salt and ground pepper to taste










Cooking Direction:

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.






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