Sweet and Sour Fish

Name: Sweet and Sour Fish (Escabeche)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Filipino
Ingredients: 1 red snapper or grouper (about 2 lbs/900 g), cleaned and scaled or 1 lb (450 g) fish steaks; 1 red snapper or grouper (about 2 lbs/900 g), cleaned and scaled or 1 lb (450 g) fish steaks; 1 red snapper or grouper (about 2 lbs/900 g), cleaned and scaled or 1 lb (450 g) fish steaks; ½ cup (65 g) flour mixed with ½ teaspoon salt, for dredging; ½ cup (65 g) flour mixed with ½ teaspoon salt, for dredging; 125 ml (½ cup) oil; Few sprigs fresh coriander leaves (cilantro), to garnish; Few sprigs fresh coriander leaves (cilantro), to garnish; ½ cup (100 g) superfine sugar; ½ cup (125 ml) vinegar; 3 tablespoons tomato ketchup; 1 small carrot, peeled and thinly sliced; 1 medium green bell pepper, thinly sliced; 1 medium red bell pepper, thinly sliced; 1 medium cucumber, peeled, halved lengthwise and thinly sliced; ½ tablespoon cornstarch dissolved in 2 tablespoons water; ½ tablespoon cornstarch dissolved in 2 tablespoons water

Escabeche

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
40 min

Appears in

Filipino Homestyle Dishes

By Norma Olizon-Chikiamco

Published 2003

About

Ingredients

1 red snapper or grouper (about 2 lbs/900 g), cleaned and scaled or

Asia
Philippines
Fish course
Pescatarian

Method

Make 3-4 diagonal slits along each side of the fish and dredge in flour. Heat the oil in a wok and fry the fish for 7-8 minutes on each side, or until completely cooked. Remove from pan and drain on paper towels.
To make the Sweet and Sour Sauce, combine the sugar, vinegar, water and tomato ketchup in a saucepan. Add carrots, cook for 4-5 minutes, then add bell