Escabeche
Crispy fried whole fish topped with a sweet and sour sauce made from banana ketchup, vinegar, and julienned vegetables. Serve warm with steamed rice.
Servings: 4 people
Calories: 745kcal
Cost: $
Equipment
- 1 Large frying pan Wide enough for the whole fish to lay flat.
- 1 Separate saucepan or skillet For cooking the escabeche sauce.
Ingredients
For the Fish
- 2 lbs fish tilapia, red snapper, or pompano
- 3/4 cup cooking oil
- 8 grams Maggi Magic Sarap
For the Sauce
- 1 onion thinly sliced
- 3 cloves garlic chopped
- 2 thumbs ginger julienned
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 carrot julienned
- 3 tablespoons white vinegar
- 4 tablespoons banana ketchup
- 3 tablespoons white sugar
- 1 cup water
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil
- salt and ground black pepper to taste
Instructions
- Rub the Maggi Magic Sarap all over the fish, including the cavity and the scored sides. Let it stand for 5 minutes.2 lbs fish, 8 grams Maggi Magic Sarap
- Heat 3/4 cup of cooking oil in a large pan over medium-high heat. Fry both sides of the fish until golden brown and crispy. Remove the fish from the pan and arrange on a serving plate.2 lbs fish, 3/4 cup cooking oil
- In a separate pan, heat 2 tablespoons of cooking oil over medium heat. Saute the garlic, ginger, and onion until the onion softens.1 onion, 3 cloves garlic, 2 thumbs ginger, 2 tablespoons cooking oil
- Add the banana ketchup, white vinegar, white sugar, and water. Stir and let the mixture come to a boil.3 tablespoons white vinegar, 4 tablespoons banana ketchup, 3 tablespoons white sugar, 1 cup water
- Toss in the bell peppers and carrots. Cook for 3 minutes.1 red bell pepper, 1 green bell pepper, 1 carrot
- Season the sauce with salt and ground black pepper to taste.salt and ground black pepper
- In a small bowl, combine the cornstarch with 2 tablespoons of water. Mix until smooth. Pour the slurry into the pan and stir until the sauce thickens.1 tablespoon cornstarch
- Add the fried fish back into the pan. Pour the sauce over it and cook for 1 minute. Transfer to a serving plate. Serve warm with steamed rice.
Video
Notes
Scoring the fish – Make 2 to 3 diagonal cuts on each side before rubbing in the seasoning. The fish cooks more evenly and the flavor gets deeper into the flesh.
Scaling up – For a bigger crowd, use a 3 to 4 lb fish and double the sauce. The method stays the same.
Make ahead – The sauce can be made a day ahead. It tastes better the next day. Reheat before pouring over freshly fried fish.
Buffet serving – Keep the sauce in a separate bowl so guests can add their own. The fish skin stays crispy longer this way.
Nutrition
Calories: 745kcal | Carbohydrates: 23g | Protein: 47g | Fat: 53g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 32g | Trans Fat: 0.2g | Cholesterol: 113mg | Sodium: 272mg | Potassium: 942mg | Fiber: 2g | Sugar: 16g | Vitamin A: 3667IU | Vitamin C: 66mg | Calcium: 48mg | Iron: 2mg