Wednesday, June 19, 2013

Tilapia Escabeche

I was able to buy very fresh Tilapia when I went to Farmer's last Sunday. I like the small-sized one, about 6 pieces to a kilo.

My plan was to cook Fish in Tamarind Sauce but when I opened the bottle of tamarind paste, it had molds.

So..... The next best choice was Escabeche or Sweet and Sour Fish.

Tilapia Escabeche

1 K. Tilapia, cleaned and scaled

2 t. Rock salt

1/2 C. Cooking oil

3 cloves garlic, crushed

1 red onion, sliced

1 inch knob of ginger, julienned

1 small carrot, julienned

2 pcs. Jalapeño pepper, sliced diagonally


1/4 C. Vinegar

1/4 C. White sugar

1 T. Brown sugar

1/2 t. Salt

1 T. Soy sauce

2 T. Banana Ketchup

1 T. Oyster sauce

1 T. Sriracha Sauce


1 t. Cornstarch dissolved in

2. Water

Season the Tilapia with salt and let it rest for 10-20 minutes. Fry in oil over high heat all the way. Remove and set aside. Pan and oil will be used for the sauce.

Combine all the ingredients for the sauce.

Sauté the garlic, onions, ginger, carrots and jalapeño pepper in the oil used to fry the fish (same frying pan also). Add the sauce mixture but do not stir. When bubbles appear, add the cornstarch slurry and continue cooking until it has thickened slightly.

Pour over fried Tilapia.


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