Sometimes we cook this dish Escabeche in lunch time. This is the one of my favorite dish, I remember when I’m in second year high school I learned how to cooked this dish called Escabeche, but instead of lapu-lapu fish I used another kind of fish that we called “Matambaka” the cheapest kind of fish in the market because the Lapu-lapu was too much expensive fish that we can buy in market. Escabeche is delicious with matching sauce and it is so easy to cook. Read the ordered lists below the ingredients and procedure. Thank you.
- 1 (2 pounds) large Lapu Lapu (grouper)
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 2 tablespoons ginger, peeled and julienned
- ½ small green papaya, peeled and grated
- 1 small red bell pepper, seeded and cut into strips
- 1 small green bell pepper, seeded and cut into strips
For the Vinegar Sauce
- 1 cup vinegar
- 1 tablespoon banana ketchup
- ¼ cup sugar
- 1 teaspoon salt
- 1-1/2 tablespoons cornstarch
- 2 tablespoons water
- Have fish cleaned and gutted. Season with salt to taste and allow to sit for about 30 minutes.
- In a skillet over medium heat, heat about 2-inch deep of oil. Add fish and cook, turning once or twice, until crisp and golden. Remove from heat and drain on paper towels. Keep warm.
- In a skillet over medium heat, heat about 1 tablespoon of oil. Add onions, garlic and ginger and cook,stirring occasionally, until aromatic. Add grated papaya and bell peppers and cook, stirring regularly, until tender yet crisp. Remove from heat and keep warm.
- Place fried fish on serving platter and top with vegetable mixture. Just before serving, pour vinegar sauce on fish.
2. In a bowl, combine cornstarch and water. Stir until smooth. Add to vinegar mixture and continue to cook, whisking continuously, until sauce thickens.
3. Serve with rice.