Monday, September 29, 2008


category: main dish
servings: 4

this is a very simple dish. you can either use lapu-lapu or tuna; and for this recipe, i used hamor. unlike the other escabeche this one does not have sticky, reddish sauce. my sauce here was a mixture of soy sauce, vinegar, brown sugar, freshly ground pepper and ginger. and when you are add this soy-vinegar mixture let it boil first before mixing. as for the sugar, it's just a personal preference for me. i like brown sugar better than the white one. but you can also use white sugar if you like. you can always adjust the mixture of the soy sauce, vinegar and sugar according to your taste.

here, i stir-fry my ingredients before i add the sauce and the fish. when you stir-fry the vegetables makes sure that the pan is really hot when you are using a wok but skip this when you are using a non-stick pan as high heat will damage the coating. when stir-frying, also cut your ingredients in uniform size so that they cook at the same rate.

4 slices fish

for the sauce:
1/2 cup vinegar
1/4 cup soy sauce
1 tsp. ginger, diced
2 tbsp. brown sugar
salt and freshly ground pepper
1/4 cup water (optional)

for the escabeche:
2 cloves garlic, crushed
1 medium onion, sliced
1 tbsp. ginger, thinly sliced
1 medium bell pepper, thinly sliced
1 medium carrot, thinly sliced
salt and freshly ground pepper
2 tbsp. spring onion, sliced
oil for frying

season the fish with salt and freshly ground pepper. set aside for a few minutes to let the salt and pepper sip through the meat.

meanwhile, combine in a bowl the ingredients for the sauce and mix well. set aside.

heat oil in the pan and fry the fish until brown or crispy for me. set aside.

using the remaining oil, stir-fry garlic, onion and ginger until limp. then add the carrots and bell pepper. stir-fry for a minute. then add the sauce mixture. let boil before mixing. season with salt and pepper if desired.then add the fried fish and coat with the escabeche sauce for a few minutes. lastly, sprinkle with the spring onion on top.