Filipino escabeche recipe, sweet and sour fish, is one of my favorites Filipino food recipe. The type of fish could be any fleshy fish like lapu-lapu, bangus, snapper or carp.
Servings
4 - 6
Cooking Ingredients
1 red snapper, or 1 pound fish steaks, cleaned and scaled
1/2 cup of flour mixed with 1/2 teaspoon salt
1/2 cup oil
Few sprigs of fresh cilantro
1/2 cup sugar
1/2 cup vinegar
1/2 cup water
3 tablespoons tomato ketchup
1 small size carrot, peeled and thinly sliced
1 medium green bell pepper, thinly sliced
1 medium cucumber, peeled, halved lengthwise and thinly sliced
1/2 tablespoon cornstarch dissolved in 2 tablespoons water
Cooking Instructions
Make 3 slits along each side of fish and dredge in flour.
Heat the oil in a wok and fry fish on both side until completely cooked
Remove from pan and drain on paper towels
To make the sauce, combine sugar, vinegar, water and tomato ketchup in a saucepan
Add carrots, cook for 5 minutes
Add bell peppers and cucumbers. Cook until vegetables are tender
Add cornstarch mixture and stir until sauce thickens. Remove from heat
Place the fish on a serving plate and pour the sauce over the fish