Sweet and Sour Fish
Aling Oday's Escabecheng Isda (Sweet and Sour Fish) is another quick and easy recipe. The sweet and sour sauce is perfect to serve with rice for lunch or dinner.
Servings: 4
Ingredients
- 2 medium size Fish maya-maya, galunggong, mackerel or tilapia
- Salt to taste
- Oil for frying
For the Sauce:
- 4 - 5 cloves Garlic minced
- 1 1/2 inches root Ginger sliced into strips
- 1/2 cup Onion sliced
- 1 cup Bell Pepper sliced into strips
- 1 medium size Carrots sliced
- 2 cups Water
- 1/4 cup Vinegar
- 1/4 cup Brown Sugar
- 2 tbsp. Soy Sauce
- 2 tbsp. Cornstarch dissolved in 4 tbsp. Water
- Pepper to taste
- 2 tbsp. Ketchup optional
Instructions
- Season the fish with salt and fry it till cooked. Set aside.
- Pre-heat pan with oil. Sauté garlic, onion and ginger till the onion is soft.
- Add carrots and continue to fry according to your desired tenderness.
- Add the water, soy sauce, vinegar, sugar, pepper and ketchup (optional) and bring to boil.
- Add the bell pepper, simmer for 2 - 3 minutes, do not over cook it.
- Pour the dissolved cornstarch slowly while stirring continuously according to your desired thickness. (you may not need to put all the cornstarch). remove from heat and set aside.
- Place the fried fish in a plate and pour the sauce on top. Best served with rice. Enjoy!