PINOY FISH ESCABECHE

PINOY FISH ESCABECHE

PINOY FISH ESCABECHE INGREDIENTS

1 whole lapu-lapu (about 3kilo)
1 large onion, thickly sliced
1 r3ed bell pepper
1 head garlic
1 thumb-size ginger, slice into strips
3 cups vinegar
1/2 cup water
4 tbsps. sugar
2 tsps. salt
3 tbsps. cornstarch

PINOY FISH ESCABECHE PROCEDURE

  • Clean the fish then rub with salt and allow to stand for at least an hour.
  • Prepare the vinegar sauce. Add salt and sugar to the vinegar; boil. Add the cornstarch to allow the vinegar sauce to thicken. Mix well then set aside.
  • Saute garlic. Add the ginger strips, onions and bell pepper; set aside.
  • Fry the fish until it turns golden brown. Place on a serving platter.
  • Top with the sauteed garlic, ginger strips, onions and bell pepper.
  • Pour the vinegar sauce on top before serving the escabeche.

6 Responses to “PINOY FISH ESCABECHE”

  1. Bass Guitar Stands

    May 27. 2010

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  2. vice ganda

    Jan 02. 2011

    ang sarap talaga ng pinoy escabeche pupunta ako sa cebu city para mnood nga sinulog fiestival

    Reply to this comment
  3. keysha mae

    Jan 02. 2011

    i need boyfriend please needed this my cellphone number 09223548765 my telephone number is 4225186 call me needed now! please vote my album in star record

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  4. marie

    Mar 05. 2011

    for venigar, you don’t need that much, i cup is enough

    Reply to this comment
  5. admin

    Mar 17. 2011

    @Marie, oo pwede na rin 1 cup. If you want it a bit more sour then you can always add.

    Reply to this comment
  6. yhel

    May 19. 2011

    paksiw po ba to o letse letse?

    prito nlang para mas masarap pa…..
    T_T

    Reply to this comment

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