Sweet and Sour Fish | Escabeche Recipe

dried fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a similar texture while being plant-based.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and has a similar flavor.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a different flavor profile.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Soak dried fish in water for 30 minutes to rehydrate.

Drain and pat the fish dry with paper towels.

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

Add sliced onion and bell pepper, sauté until softened, about 5 minutes.

Stir in minced garlic and ginger, cook until fragrant, about 1 minute.

Add the rehydrated fish to the skillet, stirring gently to combine.

In a bowl, mix soy sauce, vinegar, sugar, and water until sugar dissolves.

Pour the sauce mixture over the fish and vegetables, stirring to coat evenly.

Simmer for 10-15 minutes, allowing flavors to meld and sauce to thicken.

Mix cornstarch with a little water to create a slurry, then stir into the skillet.

Cook for an additional 2-3 minutes until sauce is glossy and thickened.

Season with black pepper and salt to taste.

Garnish with sliced green onions and sesame seeds before serving.

Cooking Techniques

Spice Level:

Allergens