- 1 kg fish of your choice-
- Tilapia or pla-pla
- Slices of bangus belly(Milk fish)
- Lapu-lapu (Grouper)
- Red maya-maya (Red snapper)
For the sauce:
- 2 cups water
- 1/2 cup vinegar
- 2 tbsps soy sauce
- 1/2 cup sugar
- 2 tbsps all purpose flour
- 1 thumb size ginger, julienned
- 3 cloves garlic, minced
- 2 tbsps oil for sautéing
- salt and pepper, to taste
- 1 medium onion, sliced
- 1 big-sized red or green bell pepper, sliced in strips
- 1 carrot, julienned
- 1 small green papaya, shredded (optional)
Preparing the optional ingredient papaya:
- Peel the papaya then remove the seeds.
- Using a vegetable shredder, shred the papaya into strips.
- Mix 5 tbsps of salt with the shredded papaya to help drain its juice. For better result, use a cheese cloth (katsa) in squeezing juice from the shredded papaya.
- Wash the shredded papaya with water to remove the salt.
- Do a final squeeze to drain out water. Set aside.
- Using your hands, rub salt and pepper to the fish.
- Heat up enough amount of oil in a pan and fry the fish until golden brown. Set aside.
- On a separate deep pan, sauté garlic and ginger.
- Add vinegar, water, sugar, and soy sauce. Mix well until sugar is dissolved.
- Add the shredded papaya (optional).
- Cover the pan and simmer for 3 minutes or until the papaya is cooked.
- Add bell pepper, carrot, and onion. Simmer for another 1 minute.
- To thicken the sauce, make a slurry by mixing 2 tbsps flour and 2 tbsps water.
- Pour the slurry into the pan, stir slowly until the sauce thickens.
- Put-in the fried fish, top it with the vegetables. Cover the pan and continue to simmer for another 1 minute.
- Serve hot and enjoy your Pinoy style escabeche!