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Filipino Fish Escabeche

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"Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce."
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45 m servings 259 cals
Original recipe yields 4 servings (1 tilapia)

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  • Prep

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  1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  2. Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
  3. Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
  4. Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 259 calories; 16.1 g fat; 22.6 g carbohydrates; 6.4 g protein; 10 mg cholesterol; 95 mg sodium. Full nutrition

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