Escabeche Lapu Lapu

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Avatar for Angela.simon
3 years ago

Ingredients

  • 1 (2 to 3 pounds) whole Lapu-Lapu

  • salt and pepper to taste

  • canola oil

  • 1 onion, peeled and sliced thinly

  • 3 cloves garlic, peeled and minced

  • 1 thumb-size ginger, peeled and julienned

  • 1/2 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

  • 1 cup vinegar

  • 1/4 cup sugar

  • 2 tablespoons ketchup

  • 1/4 cup water

  • 1 tablespoons cornstarch

Instructions

  • Clean and gut the fish. Season with salt and pepper to taste. 

  • In a wide pan over medium heat, heat about 2-inch deep of oil. Add fish and cook, turning once or twice, until golden, crisp, and cooked through. Remove from heat and drain on paper towels. Keep warm.

  • In a pan over medium heat, heat about 1 tablespoon of oil. Add onions, garlic, and ginger and cook, stirring occasionally, until softened. 

  • Add grated papaya and bell peppers and cook, stirring regularly, until tender yet crisp. Remove from pan and keep warm.

  • In a saucepan over medium heat, combine vinegar, sugar, and ketchup.

  • Season with salt and pepper to taste. Bring to a boil.

  • In a small bowl, combine cornstarch and water. Stir until smooth. Add to the pan and continue to cook, whisking continuously, for about 1 to 2 minutes or until sauce thickens.

  • Place fried fish on a serving platter and garnish with the vegetable mixture. When ready to serve, pour sweet and sour sauce on top.

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$ 0.00
Avatar for Angela.simon
3 years ago

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