Sweet and Sour Fish in Ginger (Escabeche)

Also known as Fish Escabeche


2 to 3 lbs white fish

1 small red bell pepper, julienne

1 small red bell pepper, julienne

1 small carrots, julienne

4 pieces garlic cloves, sliced thin

1 medium onion, cubed

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

pineapple slice for garnish

Cooking Direction:

Fry fish on both side till golden brown.

Once fried remove from the pan and drain excess oil using a paper towel. Set aside.

Using a wok or a deep frying pan brown ginger and garlic 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 carrots, bell pepper and onion.

Add cornstarch, simmer for a minute, add fried fish, simmer for few minutes. Remove from heat.

Arrange fish in the platter first then the veggies and the sauce.

Garnish with pineapple slices and green onions. Serve and Enjoy!



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