Tilapia Escabeche
- 1 lb. tilapia cleaned and gutted
- 4 cloves garlic minced
- 1 pc. medium-sized red onion finely chopped
- 1 inch ginger peeled and cut into strips
- 1 pc. small red bell pepper cut into strips
- 1 pc. small green bell pepper cut into strips
- 1 pc. carrot peeled and cut into strips
- ½ cup tomato sauce
- 2 tbsps. soy sauce
- ½ cup vinegar
- 3-4 tbsps. brown sugar
- 2 tbsp. cornstarch dissolved in ½ cup water
- ½ cup water
- ¼ tsp. cumin powder
- ¼ tsp. ground black pepper
- ½ tsp. salt
- ½ cup cooking oil
Rub the tilapia with salt and pepper. In a frying pan, heat oil and deep fry the fish until both sides turn golden brown. Set aside.
In the same pan, remove excess oil and lightly sauté garlic, onion and ginger.
Toss the carrots, red and green bell pepper, tomato sauce and soy sauce. Cook for 2 minutes.
Add the water, vinegar and brown sugar. Do not stir until it began to boil.
Lightly whisk in the dissolved cornstarch. Simmer for another 2 minutes or until the sauce thickens.
Season with salt, pepper and cumin powder. Remove from heat.
On a serving platter, put the cooked tilapia and douse over the thick sauce while steaming hot. Serve with hot steamed rice or fresh bread. Enjoy!
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