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Ecabeche

The document provides a recipe for Filipino Style Escabeche, which features fried fish in a sweet and sour sauce. It includes a list of ingredients, preparation steps, and nutritional information for 5 servings. The dish is prepared by frying fish and then topping it with a sauce made from various vegetables, vinegar, ketchup, and seasonings.

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Jayson Tribaco
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17 views1 page

Ecabeche

The document provides a recipe for Filipino Style Escabeche, which features fried fish in a sweet and sour sauce. It includes a list of ingredients, preparation steps, and nutritional information for 5 servings. The dish is prepared by frying fish and then topping it with a sauce made from various vegetables, vinegar, ketchup, and seasonings.

Uploaded by

Jayson Tribaco
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd
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Filipino Style Escabeche


Fried fish in sweet and sour sauce Filipino style
Prep Time
10minutes mins
Cook Time
30minutes mins
Course: Fish Recipe, Main CourseCuisine: FilipinoKeyword: sweet and sour, sweet and
sour fish Servings: 5 people Calories: 598kcal Author: Vanjo Merano
Ingredients
2 lbs fish (large) sliced into serving pieces
¾ cup cooking oil
2 tablespoons salt
Sauce ingredients
1 onion thinly sliced
3 cloves garlic chopped
2 thumbs ginger Julienne
1 red bell pepper Julienne
1 green bell pepper Julienne
1 carrot Julienne
3 tablespoons white vinegar
4 tablespoons banana ketchup
3 tablespoons white sugar
1 cup water
1 tablespoon cornstarch
2 tablespoons cooking oil
Salt and ground black pepper to taste
Instructions
Rub salt all over the fish slices. Let it stand for 5 minutes.
Heat cooking oil. Fry both sides of the fish until it turns golden brown in color.
Remove the fish from the pan and arrange on a serving plate.
Make the escabeche sauce by heating 2 tablespoons of oil in a pan. Sauté garlic and
onion until the latter softens.
Add tomato ketchup, vinegar, sugar, and water. Stir and let boil.
Put the bell peppers and carrots into the pan. Cook for 3 minutes.
Season with salt and pepper.
Combine cornstarch with 2 tablespoons of water. Mix well. Pour the mixture into the
pan. Stir until the sauce thickens to your desired consistency.
Pour the escabeche sauce over the fried fish. Serve warm.
Share and enjoy!
Nutrition
Calories: 598kcal | Carbohydrates: 19g | Protein: 38g | Fat: 43g | Saturated Fat:
4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 26g | Trans Fat: 0.2g |
Cholesterol: 91mg | Sodium: 3008mg | Potassium: 764mg | Fiber: 2g | Sugar: 13g |
Vitamin A: 2934IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 1mg

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