Escabeche Recipe ! How to Cook Tilapia Escabeche

skinless tilapia

🥗Healthier: skinless salmon

💰Cheaper: skinless catfish

Salmon provides healthy omega-3s, while catfish is often less expensive.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos is lower in sodium, while liquid aminos is a cost-effective soy sauce alternative.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is typically cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

Wash and prepare the tilapia. Remove the scales, fins, innards and gills. Make some slits and then rub both sides with salt.

Place the cornstarch in a flat plate. Dredge the tilapia in cornstarch until well coated. Shake mildly to remove the excess starch.

Heat a lot of oil in a pot using medium heat. Place the tilapia in and fry until golden brown and crispy. Flip to cook the other side. Set aside.

In a small bowl, combine the vinegar, soy sauce, banana ketchup, sugar, salt, pepper, cornstarch and water. Mix well and make sure that there are no lumps. Set aside.

Heat a little oil in a pan. Add the garlic, ginger and onions. Saute them for a few minutes until aromatic. Add the carrots and bell pepper strips and saute for a whole minute.

Add the sauce and then let it cook for 2-3 minutes without stirring. Then, stir a bit before turning the heat off.

Transfer the fried tilapia to a serving plate. Pour the escabeche sauce and garnish with chopped spring onions.

Cooking Techniques

Equipment Needed

Spice Level: