Escabeche/Sweet and Sour Fish
We had this Red Snapper dish early this week. We got this fish in the Filipino store/market and knew right away that we’re gonna have Escabeche. I grow up eating Red Snapper (in the Philippines it’s called MAya-Maya),aside from Tuna (tuna belly),it is my favorite kind of fish. I forgot how expensive they are. I try to get wild caught fish whenever I can instead of farm raised, even though it is more expensive. I just feel like the flavor is really superior in wild fish. Anyways, I wasn’t thinking about the price when I got it, all I know is that it’s coming home with me. I’m just sharing this because I find it expensive , $18 for this medium size fish. Is that too much for a fish?I honestly don’t know. Although, once I had a bite of the crispy, meaty fish,and the sweet and sour sauce ,I and the Hubs totally agreed that it was worth it. So worth IT! I prepared it Escabeche style. I deep fried the fish then made a sweet and sour sauce. I sautéed onions, garlic, carrots, green peppers and then added the sweet and sour sauce once the veggies were soft and tender. Then I poured the sauce on top of the fried fish and served it over boiled rice.
Recipe: Sweet and Sour Sauce(panlasang pinoy.com)
- 4 tablespoons brown sugar
- 2 1/2 tablespoons tomato ketchup
- 1/3 cup rice vinegar or white vinegar
- 1/2 teaspoon soy sauce
- 2 teaspoon cornstarch, dissolved in 5 teaspoons of water
- Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.
- Mix the combined ingredients using a balloon whisk or fork.
- Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while and bring to a boil.
- Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick.
- Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.