Description

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.

Scale

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!

Category: Main
Cuisine: Filipino

Keywords: swwet and sour fish, escabecheng isda