July 28, 2008

ESCABECHE






Escabeche Ingredients

1 large fish (lapu-lapu, talakitok or apahap), cleaned
1 medium-sized green papaya, grated (juice squeezed out, flesh washed in salt-and-water mixture)
1 large onion, sliced
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup water
1 tbsp cornstarch dissolve in water (optional)
4 cloves garlic, crushed
2 tbsp ginger strips
3 tbsp sugar
1 cup vinegar
a pinch of salt
oil for frying and sauteing
Escabeche Procedures
1. After cleanging the fish, rub salt all over it and under the gills. Leave for 1/2 hour, then fry. Drain and put in serving dish. Set aside but keep warm.
2. Make sauce by combining salt, sugar and vinegar in a saucepan. Let boil, stirring occassionally. Thicken with cornstarch, if desired. Set aside.
3. In a pan, saute garlic, ginger strips and onion. Add bell pepper and grated papaya. Saute until half-cooked.
4. While fish is still warm, top with sauteed papaya and spices. Pour vinegar sauce on fish before serving.



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