Fish Escabeche
- 1 piece medium-sized fish (cleaned)
- 1 teaspoon salt
- 2 pieces kalamansi
- 2-3 tablespoons MAYA All-Purpose Flour (for dredging)
- oil for frying
- 2 cloves garlic (minced)
- 1 tablespoon ginger (minced or sliced)
- 1 piece small onion (sliced)
- 1 piece small green bell pepper (cut into strips)
- 1 piece small red bell pepper (cut into strips)
- ¼ cup vinegar
- ½ cup sugar
- 2 cups water
- ½ teaspoon salt
- 2 tablespoons soy sauce
- ½ cup catsup
- 1 teaspoon MAYA Cornstarch dispersed in 2 tablespoons water
- ¼ cup spring onions (cut into ¾ -inch size)
- Rub fish with salt and kalamansi juice and let stand for 20 minutes.
- Dredge fish in flour then fry in hot oil until brown. Drain. Pour off some oil and just leave about 2-3 tablespoons.
- Sauté garlic, ginger, and onions. Add peppers and carrots and cook for a few more minutes until all veggies are lightly crisps. Set aside half of the sautéed veggies.
- On the same pan, add vinegar, water, salt, soy sauce and catsup. Bring to a boil. Add dispersed cornstarch to thicken the mixture. Add in half of the spring onions.
- To assemble lay fried fish on a platter then pour some sauce, top with the rest of the veggies and spring onions. Serve.
