Fish escabeche is actually sweet and sour fish. This recipe is obviously an Asian since it is fish escabeche Macao style. It is not hard to cook this dish. All you need to do is fry the fish and make the sauce by combining soy sauce, cornstarch, brown sugar, sweet pepper and seasonings. You can use any white flesh fish like lapu-lapu (grouper), maya-maya (red snapper) or even tilapia is suitable.
Fish escabeche is actually sweet and sour fish. This recipe is obviously an Asian since it is fish escabeche Macao style. It is not hard to cook this dish.
Prep Time10mins
Cook Time33mins
Total Time43mins
Course: Fish Recipe
Cuisine: Filipino/Chinese
Keyword: fish escabeche, sweet sour fish
Servings: 2servings
Calories: 205kcal
Author: Manny
Ingredients
1large fishlapu-lapu or Maya-maya
1large onionslice into rings
2large green and red sweet pepperslice into strips
5Tbsp.soy sauce
5Tbsp.vinegar
4Tbsp.brown sugar
2Tbsp.corn starch
1inchgingerslice into thin strips
1/2tsp.MSG
1/2tsp.black ground pepper
rock salt
cooking oil for frying
Instructions
How to cook Fish Escabeche Macao Style:
You can use any white flesh fish like lapu-lapu (grouper) or maya-maya (red snapper).
Clean the fish by removing the scales, gills and innards. Wash in running water and drain.
Cut slits on the sides and rub with rock salt. Put the ginger inside the fish.
Deep fry until golden brown. Set aside. Fry garlic, onion and sweet pepper for a few minutes.
Then combine water, vinegar, soy sauce and cornstarch.
Then add the fried garlic, onion and sweet pepper and boil for 3 minutes until it becomes a medium thick gravy. Season with MSG
Place the fish on a platter and pour the gravy over it and garnish with parsley and onions. Serve hot.
Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.
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