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JU🇵🇭 Escabecheng Tilapia | Filipino Food Bible Ep. 5
Escabeche is a Filipino staple dating all the way back to the Spanish colonial period. Though the dish was brought here initially by the Spaniards as fish preserved in a sour sauce, the recipe evolved through time to accomodate the Filipino palate resulting in a sweet and sour fish dish using local ingredients 🙌
INGREDIENTS:
Sauce:
- 6 tbsp ketchup
- 2/3 cup sugar
- 2/3 cup of vinegar
- 1/2 tbsp of salt
- 2 tbsp Worcestershire sauce
- 1 cup water/3 tbsp of cornstarch (slurry, whisk well before adding)
- 1 tsp of black pepper
- 1 1/2 cup of water
- 2 tsp of patis
- Salt to taste
- 1 large carrot, julienned
- 2 bellpeppers, julienned
- 1 1/2 cup of ubod (palm heart)
- 30g ginger julienned
- 1 whole red onion/white
- 10-15 cloves of garlic
Fish:
- Tilapia (any fish that holds well w/ frying)
- Salt & Pepper
- Oil
INSTRUCTIONS:
- Make base sauce by combining ketchup, sugar, vinegar, Worcestershire sauce, and fish sauce. Add water w/ salt and pepper. Bring to simmer until dissolved. Thicken with cornstarch slurry, whisking constantly. Set aside.
- In a separate pan, sauté the onions, garlic, and ginger. Add in bell peppers, carrots, and heart of palm (ubod) and fry for 2-3 mins. Don’t overcook. Pour in sauce. Set aside
- For the fish, make deep diagonal scores on both sides of the tilapia. Season w/ salt and pepper.
- Heat oil in a pan to 165°C. Add fish and fry for 5–6 minutes per side, or until golden brown and crispy.
- Serve the tilapia with a generous ladle of the sauce and enjoy!
#cookingasmr #asmr #filipinofood #pinoyfood
@jujumaoeats
