This Filipino escabeche is served with a sweet vinegar sauce with onion and red bell pepper. This recipe works well with any white fish like tilapia, cod, or halibut.
Preparation Details
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4
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 ¼ cups water
- 1 cup distilled white vinegar
- 5 tablespoons white sugar
- salt and ground black pepper to taste
- 1 tablespoon cornstarch
Steps
- Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
- Pat fish dry with a paper towel. Cut 2 to 3 slits on either side of fish; sprinkle salt on top. Fry in hot oil until browned, about 2 minutes per side.
- Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; sauté until fragrant, about 2 minutes.
- Mix water, vinegar, and sugar together in a bowl; pour into onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over fish.
