Wednesday, July 23, 2008

Fish Escabeche

I came home finding an extra fried tilapia from their lunch earlier. Tilapia (St. Peter's fish) is an ideal fish for frying, because of its meaty nature. So I decided to put on a sweet and sour taste dinner.

2 pcs. medium fish
1 pc. medium red bell pepper, cut into strips
2-inch ginger, cut into strips
4-5 garlic, crushed and sliced
1 medium onion, sliced
2 tbsp. corn starch, dissolved in 1/2 cup water
2 tbsp. vinegar
2 tbsp. dark soy sauce
2 tbsp. oil
1/2 cup brown sugar

1. Fry fish in a separate pan. Set aside, keep warm.
2. In a pan, sautee garlic, onion, ginger and bell pepper until soft.
3. Add soy sauce and vinegar, let it simmer for 2 minutes.
4. Add corn starch, then follow brown sugar until dissolved. Simmer for another 2 minutes.
5. Prepare fish in a shallow dish. Pour sauce over, place spices on top.