Focused recipe
Escabeche
Crispy fried whole fish topped with a sweet and sour sauce made from banana ketchup, vinegar, and julienned vegetables. Serve warm with steamed rice.
Asian Filipino Mediterranean Updated 8/11/2022
Ingredients
Measured from the catalog payload.
- 2 lbs fish red snapper or pompano
- 3/4 cup cooking oil
- 8 grams maggi magic sarap
- 1 onion thinly sliced
- 3 cloves garlic chopped
- 2 ginger
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 3 tablespoons white vinegar
- 4 tablespoons banana ketchup
- 3 tablespoons white sugar
- 1 cup water
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil
- salt
- ground black pepper
Instructions
8 cooking steps
- Rub the Maggi Magic Sarap all over the fish, including the cavity and the scored sides. Let it stand for 5 minutes.
- Heat 3/4 cup of cooking oil in a large pan over medium-high heat. Fry both sides of the fish until golden brown and crispy. Remove the fish from the pan and arrange on a serving plate.
- In a separate pan, heat 2 tablespoons of cooking oil over medium heat. Saute the garlic, ginger, and onion until the onion softens.
- Add the banana ketchup, white vinegar, white sugar, and water. Stir and let the mixture come to a boil.
- Toss in the bell peppers and carrots. Cook for 3 minutes.
- Season the sauce with salt and ground black pepper to taste.
- In a small bowl, combine the cornstarch with 2 tablespoons of water. Mix until smooth. Pour the slurry into the pan and stir until the sauce thickens.
- Add the fried fish back into the pan. Pour the sauce over it and cook for 1 minute. Transfer to a serving plate. Serve warm with steamed rice.
Catalog details
Useful for browsing and sync.
Appetizer, Dinner, Main Course, Main Dish, Fish comfort food, fried, quick, Savory Public recipe Revision 1