Sweet and Sour Fish, How to cook Escabeche, Pinoy Recipe, Filipino Food
Recipes in this Video
Escabeche is a traditional Mexican dish that involves pickling vegetables in a vinegar-based solution. It is often served as a side dish or condiment, adding a tangy flavor to meals. The practice of pickling has deep roots in various cultures, serving both as a preservation method and a way to enhance flavors. In Mexico, escabeche can include a variety of vegetables, and its preparation may vary by region and personal preference.
Ingredients
- ●vegetables
- ●vinegar
- ●water
- ●salt
- ●spices
- ●oil
Instructions
- 1Prepare the vegetables by washing and cutting them into desired shapes.
- 2In a pot, combine vinegar, water, salt, and spices; bring to a boil.
- 3Add the vegetables to the boiling mixture and cook briefly until slightly tender.
- 4Remove from heat and let the mixture cool slightly.
- 5Transfer the vegetables and liquid to a clean jar.
- 6Seal the jar and refrigerate for at least 24 hours before serving.
Ingredient Alternatives
vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar offers additional flavor and potential health benefits.
vegetables
Healthier: organic vegetables
Cheaper: seasonal vegetables
Seasonal vegetables are often more affordable and fresher.
Techniques
Equipment
Also Known As
Ingredients
- ●1 lb fish fillets (such as tilapia or cod)
- ●1/2 cup cornstarch
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup vegetable oil
- ●1/2 cup bell peppers (sliced)
- ●1/2 cup onion (sliced)
- ●1/2 cup pineapple chunks
- ●1/4 cup sugar
- ●1/4 cup vinegar
- ●1/4 cup ketchup
- ●1/4 cup soy sauce
- ●1/2 tsp garlic powder
- ●1/2 tsp ginger powder
Instructions
- 1Rinse the fish fillets under cold water and pat them dry with paper towels.
- 2In a bowl, mix cornstarch, salt, and black pepper. Dredge the fish fillets in the cornstarch mixture until well coated.
- 3Heat vegetable oil in a large skillet over medium-high heat. Add the coated fish fillets and cook until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- 4In the same skillet, add sliced bell peppers and onion. Stir-fry for about 2-3 minutes until they start to soften.
- 5Add pineapple chunks to the skillet and stir for another minute.
- 6In a separate bowl, mix sugar, vinegar, ketchup, soy sauce, garlic powder, and ginger powder to create the sweet and sour sauce.
- 7Pour the sweet and sour sauce over the vegetables in the skillet and bring to a simmer.
- 8Add the fried fish fillets back into the skillet, gently coating them with the sauce. Cook for an additional 2-3 minutes to heat through.
- 9Serve hot over rice or noodles.
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