"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Monday, December 13, 2010

Escabeche

Escabeche or Fried fish with sweet and sour sauce, is another common yet  favorite dish of Filipinos. 
Here's the simple way of doing it.



Escabeche


Escabeche
Ingredients:
1 big fish (Lapu-lapu, Maya-maya or Betilla)
3 tbsp tomato sauce
1 thumb-sized ginger (peeled and cut into strips)
1/4 cup carrots (chopped)
1 onion (chopped)
2 cloves garlic (minced)
1 stalk celery (chopped)
pineapple slices in can (reserve the juice -about 1/2 cup)
3 tbsp vinegar
3 tsp brown sugar
1 red bell pepper (strips)
1 green pepper (strips)
1/2 cup cucumber (strips)
ground pepper to taste
salt to taste
oil
1 1/2 cup water
3 tsp cornstarch (dissolved in 1/4 cup water)

Preparation:
> Clean the fish. Wash and drain the fish well. Season the fish with salt.
> Fry the fish in a skillet until golden brown. Plate then set aside.
> In a pan, saute ginger, onion and garlic in about 2 tbsp oil. Add tomato sauce, water, vinegar, sugar and pineapple juice. Simmer for 2 minutes. Add the carrots, bell peppers and celery stalks. Add ground pepper and salt to taste. Simmer for another 2 minutes, then add the dissolved cornstarch. Stir.
> Pour the sauce over the fish. Garnish with pineapple slices and celery. Serve and enjoy!

Happy cooking!


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