Tuesday, May 17, 2011

escabeche (sweet and sour fish)


1/2 kilo of fish fillet (cut into 3-4 inches size)
1/4 cup of vinegar
1/4 cup of soy sauce
4 Tbsp of brown sugar
1/4 cup of banana ketsup
1 Tbsp of cornflour
1 small carrot (cut into julienne strips)
2 thumb size of ginger (cut into julienne strips)
1 medium size of capsicum (cut into julienne strips)
3 cloves of garlic (minced)
1 medium onion (chopped)
2 Tbsp oil
salt & pepper to taste


Season fish fillet with salt then fry. Keep it aside.

In a bowl, mix soya sauce, vinegar, ketsup, brown sugar and corn flour.

Heat oil in a skillet and saute onion, garlic and ginger for a minute or two.
Add carrots and capsicum and continue to stir for a minute.
Then add the mixture of soy sauce, vinegar, ketsup, brown sugar and corn flour.
Stir and let it simmer for 3 minutes and stir again.
Add the fried fish and cover for 2 minutes.
Ready to serve.

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