From the recipe collection
Escabecheng Tilapia
Crisp fried tilapia covered with a bright sweet-sour sauce, ginger, bell peppers, carrots, and onions.
- Prep time
- 25 min
- Cook time
- 30 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Pat the tilapia dry, score the thickest flesh, and season with salt and pepper.
- Fry in 175°C oil until crisp and cooked through, turning carefully once. Drain on a rack.
- In a clean pan, sauté ginger, garlic, and onion until fragrant.
- Stir-fry the carrot and bell pepper briefly so they soften at the edges but remain crisp beside the fried tilapia.
- Add vinegar, water, sugar, and soy sauce. Boil without stirring for 2 minutes, then stir until the sugar dissolves.
- Whisk in cornstarch slurry and simmer until the sauce is clear and lightly coats a spoon.
- Place fish on a platter and pour the hot vegetables and sauce over it just before serving.
- Serve immediately so part of the skin remains crisp.