How to make Fish Escabeche|Escabecheng Talakitok|Sweet and Sour Fish #timpladaniisabriel

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while maintaining acidity.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a distinct flavor.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

Clean and prepare the Talakitok fish, removing scales and innards.

Rinse the fish under cold water and pat dry with paper towels.

Heat cooking oil in a large skillet over medium heat until shimmering.

Fry the fish until golden brown on both sides, about 4-5 minutes per side.

Remove the fish from the skillet and drain on paper towels.

In the same skillet, sauté garlic, onion, and ginger until fragrant, about 2-3 minutes.

Add the tomato sauce, water, sugar, black pepper, and salt to the skillet; stir to combine.

Bring the mixture to a simmer and add the fried fish back into the skillet, spooning the sauce over it.

Add sliced carrots and red bell pepper, cooking until tender, about 3-5 minutes.

If using, add the slurry to thicken the sauce.

Garnish with chopped onion leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens