Filipino Fish Escabeche

Ingredients

• oil for frying (1 cup)
• whole tilapia (0.113 kg)
• salt (0 )
• olive oil (3 tablespoons)
• onion (1 )
• garlic (2 cloves)
• red bell pepper (1 )
• ginger (1 inch)
• water (1.25 cups)
• distilled white vinegar (1 cup)
• white sugar (5 tablespoons)
• ground black pepper (0 )
• cornstarch (1 tablespoon)

Instructions

1. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. Pat fish dry with a paper towel. Cut 2 to 3 slits on either side of fish; sprinkle salt on top. Fry in hot oil until browned, about 2 minutes per side.
3. Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; sauté until fragrant, about 2 minutes.
4. Mix water, vinegar, and sugar together in a bowl; pour into onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over fish.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 259
• fat: 16 g
• sats: 2 g
• carbs: 23 g
• fibre: 1 g
• protein: 6 g
• salt: 0.095 g