Filipino Fish Escabeche

Name: Filipino Fish Escabeche
Total time: 45
Yield: 4
Ingredients: 1 cup oil for frying; 1 (4 ounce) whole tilapia, cleaned and scaled; salt to taste; 3 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, cut into chunks; 1 (1 inch) piece ginger, thinly sliced crosswise, or to taste; 1.25 cups water; 1 cup distilled white vinegar; 5 tablespoons white sugar; salt and ground black pepper to taste; 1 tablespoon cornstarch

Recipe by lola from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

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1 cup oil for frying
•

1 (4 ounce) whole tilapia, cleaned and scaled
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salt to taste
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3 tablespoons olive oil
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1 onion, chopped
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2 cloves garlic, minced
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1 red bell pepper, cut into chunks

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1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
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1.25 cups water
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1 cup distilled white vinegar
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5 tablespoons white sugar
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salt and ground black pepper to taste
•

1 tablespoon cornstarch

Instructions

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of fish; sprinkle salt on top. Fry in hot oil until browned, about 2 minutes per side.
Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; sauté until fragrant, about 2 minutes.
Mix water, vinegar, and sugar together in a bowl. Pour into onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over fish.