Escabecheng Tilapia | Filipino Dish | How to Cook Escabeche Recipe

cornstarch

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while maintaining crispiness.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

Clean and gut the tilapia, then pat dry with paper towels.

Season the tilapia with salt and black pepper on both sides.

Dredge the fish in cornstarch, shaking off any excess.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Fry the tilapia for 4-5 minutes on each side until golden brown and cooked through.

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

In the same skillet, sauté garlic and onion until fragrant and translucent.

Add carrots and bell pepper, cooking for 2-3 minutes until slightly tender.

Stir in ginger and cook for an additional minute.

Pour in vinegar, soy sauce, water, and sugar, stirring to combine.

Bring the mixture to a simmer and cook for 3-4 minutes to blend flavors.

Return the fried tilapia to the skillet, spooning the sauce over the fish.

Simmer for another 2-3 minutes to heat through and absorb flavors.

Garnish with chopped green onions before serving.

Cooking Techniques

Spice Level:

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