Tagalog Espesyal: Tilapiang Escabeche, Tagalog Style

4 months ago

This version of escabeche is not your typical sweet and sour fish!


Tilapiang Escabeche, Tagalog Style

Makes 3-4 servings

2 Small tilapia, gutted, scaled and cleaned

*Rock salt

1/2 cup Cooking oil for frying fish

3 Tbsps Cooking oil for frying onions

1/2 cup Thinly sliced onion
  1/2 cup Thinly sliced ginger

1 Fish cube
  1/2 tsp Crushed black peppercorns
  1/2 cup Vinegar

1 Tbsp Soy sauce
  1/2 cup Brown sugar

2 cups Water
*Patis or salt for seasoning
  *Coriander leaves (wansoy) for garnish

  1.  Score both sides of the tilapia, then season with salt. After 30 minutes, fry in hot oil until half-cooked. Set aside.
  2. Make the escabeche sauce. In a shallow pan, heat cooking oil and fry the onions until lightly brown. With a slotted spoon, transfer onions to a plate.
  3. In the same oil, fry the ginger strips until lightly golden brown. Add back the onion, the fish cube, and black peppercorns. Fry this mixture together for 3 minutes more.
  4. Meanwhile, combine vinegar, soy sauce, brown sugar, and water. Taste the mixture and adjust the sourness and sweetness according to your preference. Add this liquid
    mixture to the onion-ginger mixture frying in the pan.
  5. Add the tilapia. Cover and put to a boil. Lower heat and allow to simmer for around 5 minutes. Adjust flavor by seasoning with patis.
  6. Garnish with wansoy leaves and serve hot with steamed rice.

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