30/05/2025
🍽️ Escabecheng Tilapia (Filipino-Style Sweet & Sour Fish)
🐟 Ingredients:
2 medium-sized tilapia, cleaned and scaled
1/2 tsp salt
1/2 tsp ground black pepper
1/2 cup flour (for dredging)
Cooking oil (for frying)
🥕 For the Escabeche Sauce:
1 small onion, sliced
3 cloves garlic, minced
1 thumb-sized piece of ginger, sliced into strips
1 small carrot, julienned
1 small red bell pepper, julienned
1 small green bell pepper, julienned
1/4 cup vinegar
1/4 cup banana ketchup or tomato ketchup
2 tbsp soy sauce
2 tbsp sugar
1/2 cup water
Salt and pepper to taste
1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
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🔪 Instructions:
1. Fry the Tilapia:
1. Pat-dry the tilapia and season with salt and pepper.
2. Dredge lightly in flour.
3. Heat oil in a frying pan and deep-fry the tilapia until golden brown and crispy.
4. Remove and drain on paper towels. Set aside.
2. Make the Sauce:
1. In a pan, sauté garlic, onion, and ginger until fragrant.
2. Add carrots and bell peppers. Cook for about 2-3 minutes.
3. Pour in vinegar (do not stir until it simmers).
4. Add ketchup, soy sauce, sugar, and water. Stir well and bring to a simmer.
5. Season with salt and pepper to taste.
6. If desired, add the cornstarch slurry to thicken the sauce. Stir until sauce is glossy.
3. Combine and Serve:
1. Place the fried tilapia on a serving platter.
2. Pour the hot escabeche sauce over the fish.
3. Serve with steamed rice.
