Escabeche, the sweet and sour version of the Western World, introduced by the Spanish to the Philippines during the 1500′s. It is a typical Mediterranean cuisine
- 2 large whole fish (Kahawai/Australian Salmon, Jackass Morwong/Tarakihi, Snapper)
- 1 red capsicum, julienned
- 1 large carrots, julienned
- 2/3 cup cane vinegar
- 1/2 cup sugar (adjust to your preference)
- 2 tbsp cornstarch
- 1/2 cup tomato puree
- 1 1/2 cup water
- 1 large red onion, sliced
- 1 thumb sized ginger, julienned
- 6 cloves garlic, minced
- freshly ground black pepper
- parsley, chopped
- Season fish with salt and pepper inside and out. Set aside for at least 15 minutes.
- In a pan, add oil and when the temperature is right for deep frying, place the fish. Deep fry for 10-15 minutes depending on the thickness of the fish.
- In a separate pan, add oil then sauté garlic, onion and ginger.
- Add capsicum and carrots, and stir fry for a minute
- Combine together vinegar, cornstarch, water, sugar, salt, freshly ground black pepper and tomato puree then pour into the pan. Bring to a boil and simmer for 2 minutes.
- Place the deep fried fish in a fish plate, and pour sauce on top then garnish with chopped parsley.
- Serving Size: 686 g
- Calories: 670 kcal
- Sugar: 29.17 g
- Sodium: 3950 mg
- Fat: 47.18 g
- Saturated Fat: 6.439 g
- Unsaturated Fat: 38.589
- Trans Fat: 0.036 g
- Carbohydrates: 65.92 g
- Fiber: 14.6 g
- Protein: 5.22 g
- Cholesterol: 0 mg
Keywords: Escabeche, Sweet and Sour, Sweet and Sour Whole Fish