Fish Escabeche
Tags: Caribbean Dinner Seafood
Yield: 4
- 1 (2 pounds) large Lapu Lapu (grouper)
- salt
- oil
- 1 small onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 2 tablespoons ginger, peeled and julienned
- ½ small green papaya, peeled and grated
- 1 small red bell pepper, seeded and cut into strips
- 1 small green bell pepper, seeded and cut into strips
- 1 cup vinegar
- 1 tablespoon banana ketchup
- ¼ cup sugar
- 1 teaspoon salt
- 1-1/2 tablespoons cornstarch
- 2 tablespoons water
- Have fish cleaned and gutted. Season with salt to taste and allow to sit for about 30 minutes.
- In a skillet over medium heat, heat about 2-inch deep of oil. Add fish and cook, turning once or twice, until crisp and golden. Remove from heat and drain on paper towels. Keep warm.
- In a skillet over medium heat, heat about 1 tablespoon of oil. Add onions, garlic and ginger and cook,stirring occasionally, until aromatic. Add grated papaya and bell peppers and cook, stirring regularly, until tender yet crisp. Remove from heat and keep warm.
- Place fried fish on serving platter and top with vegetable mixture. Just before serving, pour vinegar sauce on fish.
- In a sauce pot over medium heat, combine vinegar, banana ketchup, sugar and salt. Bring to a boil, stirring occasionally, until sugar and salt are dissolved. Add ketchup and stir to combine.
- In a bowl, combine cornstarch and water. Stir until smooth. Add to vinegar mixture and continue to cook, whisking continuously, until sauce thickens.
