Escabecheng isda | Escabecheng Dalagang bukid

vinegar

🥗Healthier: coconut vinegar

💰Cheaper: white vinegar

Coconut vinegar adds a unique flavor while being a traditional option.

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a plant-based alternative, while canned fish is budget-friendly.

Clean and gut the Dalagang Bukid fish, then rinse under cold water.

Pat the fish dry with paper towels and season with salt and ground black pepper.

Heat cooking oil in a frying pan over medium heat and fry the fish until golden brown, about 3-4 minutes per side.

Remove the fish from the pan and set aside on a plate lined with paper towels.

In the same pan, sauté minced garlic and sliced onion until fragrant, about 2-3 minutes.

Add stripped carrots and red bell pepper, cooking until slightly tender, about 2-3 minutes.

Pour in tomato sauce and water, stirring to combine.

Add fish sauce and bring the mixture to a simmer.

Return the fried fish to the pan, spooning the sauce over it.

Cover and cook for an additional 5-7 minutes to allow the fish to absorb the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens