🐟 Escabeche

Seafood · Main ingredient: Fish · ⏱ 19 min · Serves 5 · ~₱355 · Best for: Dinner, Lunch

Ingredients

• 1 kg 1 whole lapu-lapu or maya-maya (about 1 kg), cleaned and scored
• 1 cup Cornstarch, for dredging
• 2 tbsp 2 cups cooking oil, for frying
• 0.5 cup White vinegar
• 0.5 cup Sugar
• 3 tbsp Soy sauce
• 2 tbsp Cornstarch, dissolved in 3 tbsp water (slurry)
• 4 cloves Garlic, minced
• 1 thumb Ginger, julienned
• 1 pc Medium onion, sliced into rings
• 1 pc Red bell pepper, julienned
• 1 pc Green bell pepper, julienned
• 1 pc Carrot, julienned
• 3 pinch Salt, to taste
• 0.5 tsp Pepper, to taste

Instructions

1. Season the cleaned fish with salt and pepper, then dredge in cornstarch, shaking off excess.
2. Heat oil in a wok or deep pan and deep-fry the fish for 5-7 minutes per side until golden and crispy. Drain and transfer to a serving platter.
3. In a separate pan, heat 2 tbsp oil and sauté garlic, ginger, and onion until fragrant.
4. Add the carrot and cook for 2 minutes, then add the bell peppers and stir-fry briefly.
5. Pour in vinegar, sugar, soy sauce, and water, and bring to a boil, letting the vinegar cook off its raw smell for 2-3 minutes.
6. Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy.
7. Adjust seasoning with more sugar, vinegar, or salt to balance sweet and sour flavors.
8. Pour the hot sweet-sour sauce and vegetables over the fried fish and serve immediately.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.