How to cook Lemongrass Fish Escabeche (Sweet and Sour Fish in Lemongrass)
A fish escabeche or sweet and sour fish dish with lemongrass.
Servings: 2 servings
Calories: 175kcal
Ingredients
- 1 whole lapu-lapu or maya-maya fish
- 1/4 cup cornstarch
- 1 egg white
- 1 stalk lemongrass bottom and white part only, chopped
- 1 Tbsp. kinchay chopped
- 1/2 Tbsp. ginger chopped
- 1 Tbsp. red bell pepper chopped
- 2 Tbsp. cooking oil
- 1/2 Tbsp. vinegar
- 1 cup sweet chili sauce
- salt and pepper to taste
Instructions
How to cook Lemongrass Fish Escabeche:
- Clean and scale the fish and remove gills and innards. Rinse in running water then drain.
- Make 4 diagonal slits on the fish. Season with salt and pepper and set aside in the refrigerator.
- For the sweet and sour sauce, heat oil in pan and saute kinchay, red bell pepper, ginger, and lemongrass for a minute.
- Add sweet chili sauce and vinegar then season with salt and pepper. Simmer for a few minutes and set aside.
- Coat the fish with egg whites then coat with cornstarch. Deep fry until crispy.
- Heat the sauce again then immediately glaze with simmering sweet and sour sauce.
- Serve hot.