The Filipino style of cooking Escabeche recipe is made by frying any kind of meaty fish, and topping with sweet and sour sauce with vegetables.
INGREDIENTS
1 piece of Lapu-lapu fish
1 cup of oil, canola or vegetable
½ cup of flour
2 tbsp light soy sauce
2 tbsp rice wine
8 tbsp tomato sauce
5 tbsp vinegar
5 tbsp brown sugar
2 tbsp cornstarch
1 pc thumb sized ginger, julienned
1 pc red bell pepper, julienned 1 pc green bell pepper, julienned
1 pc carrot, julienned
1 pc onion, cut into 4 parts
2 cloves of garlic, minced
Salt and pepper to taste
COOKING INSTRUCTIONS
1. To begin, clean and season the fish. Coat it with flour and fry until crispy.
2. In small bowl, combine together the soy sauce, rice wine, tomato sauce, vinegar and sugar. Add 500
ml water and set aside.
3. Dilute the cornstarch in 6 tablespoons of cold water. Set mix aside.
4. Heat the oil in your Chef’s Classics Hibiscus Fry pan.
5. Saute the garlic, ginger, bell peppers and carrots for two minutes. Transfer to a plate and set aside.
6. In the same pan, add onion and cook for two minutes.
7. Add tomato sauce mixture and let it boil.
8. Mix in the cooked vegetables.
9. Stir in the diluted cornstarch. Continue stirring until the sauce thickens.
10. Add water to adjust consistency.
11. Simmer for a few minutes, and season to taste!
12. Pour the sauce on the fried Lapu-lapu, and serve immediately.
