Escabeche Recipe



Escabeche Recipe

Ingredients :

600g lapu-lapu fillets

1 tsp salt

1/2 tsp white pepper

50g flour

oil for deep frying

2 brown onions

3 tomatoes

200g green papaya

1 red pepper

2 spring onions

25ml fresh calamansi juice

25ml vinegar

25ml light soya sauce

50g sugar

200ml fish stock

25g cornstarch

Method :

Season the fish fillets with salt and white pepper and coat with the flour. Heat the oil in a pan and deep fry the fish until golden brown, then remove, drain off excess oil and set aside.

Chop the onions and tomatoes, cut the papaya and red pepper into julienne strips and cut the spring onions into 15mm lengths.

Pour off most of the oil from the pan the fish was fried in, add the brown onion and saute for 2-3 minutes, then add the tomato, papaya, red pepper and spring onion and continue to cook for a further 3 minutes, stirring frequently.

Add the calamansi juice, vinegar, soya sauce, sugar and fish stock and bring to simmer gently for 5 minutes. Mix the cornstarch with a small quantity of cold water and stir into the sauce to thicken slightly.

Finally replace the fish in the pan, turn to coat thoroughly with the sauce and cook for a further minute.

Serves 4


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