Fish Escabeche

The sauce is almost the same as the Sweet and Sour. The difference is the ginger. Ingredients:2 lbs/ 2 slices yellow tail steak
1 small red bell pepper, julienne
1 small green bell pepper, julienne
4 pieces garlic cloves, sliced thin
1 medium onion, sliced thin
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


Cooking Direction:Sprinkle some salt on both side of the fish. Using a frying pan fry fish on both side till golden brown. Once fried remove from the pan and drain excess oil using a paper towel. Arrange fried fish in a serving dish and set aside.
Using a sauce pan brown ginger, garlic and onions 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 bell pepper and green onion. Add cornstarch. Simmer for a minute then remove from heat.
Pour the sauce over the fish and serve.

2 comments:

Nila Ostrander said...

Yummy, yummy. I will try your recipe. Sound different for me cook with pineapple juice.

Casa Baluarte said...

Worth a try Nila, happy cooking!