Filipino Fish Escabeche Recipe: Sweet & Tangy Delight

Ingredients

• 1 cup oil for frying
• 1 (4 ounce) whole tilapia, cleaned and scaled
• salt to taste
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, cut into chunks
• 1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
• 1.25 cups water
• 1 cup distilled white vinegar
• 5 tablespoons white sugar
• salt and ground black pepper to taste
• 1 tablespoon cornstarch

Instructions

1. Heat vegetable oil in a deep fryer or a large, heavy-bottomed saucepan to 350°F (175°C) for frying the fish.
2. Thoroughly pat the fish fillets dry using paper towels. Make 2-3 shallow slits on each side of the fish; lightly sprinkle with salt. Carefully place into the hot oil and fry until golden brown and crispy, approximately 2 minutes per side.
3. In a large skillet, heat olive oil over medium-high heat. Add the sliced onion and minced garlic; sauté until the onion becomes translucent and softened, about 5 minutes. Incorporate the diced red bell pepper and freshly grated ginger; continue to sauté until the mixture is fragrant, around 2 minutes.
4. In a separate bowl, combine water, vinegar, and sugar until well mixed. Pour this mixture into the skillet with the sautéed vegetables. Cover the skillet and bring the sauce to a boil. Reduce heat slightly and cook until the sauce has slightly reduced and thickened, approximately 2 minutes. Season generously with salt and black pepper to taste. Stir in cornstarch slurry (cornstarch mixed with water). Bring to a boil, stirring frequently, until the sauce reaches your desired thickness, about 5 minutes. Generously pour the prepared sauce over the fried fish and serve immediately.

Nutrition

• Calories: 259 kcal
• Fat Content: 16 g
• Fiber Content: 1 g
• Sugar Content: 18 g
• Sodium Content: 95 mg
• Protein Content: 6 g
• Cholesterol Content: 10 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g