Lent brought out dishes I will normally not cook. First, it's new to my kids. Second, I haven't made it, ever.
My mom cooks escabeche when we were kids so we'll eat seafood, at least in my case, eat a fish, you know, balance diet and all. I actually love this dish, I can enjoy the taste of fish with the gingery, sweet and sour sauce.
Tip 1: Choose meaty fish so you can enjoy this dish so much better
Tip 2: It's up to you whether you want a whole fish or use fish steaks
Tip 3: Make sure your batonnets are of the same size so they cook evenly
Ingredients:
500 grams king fish steak
4 teaspoons salt
1/3 cup apple cider vinegar
1/2 cup water
1/2 cup brown sugar
4 tablespoons oil
4 cloves garlic, minced
2 inches ginger, sliced into batonnets
1/2 red capsicum, deseeded and cut into batonnets
1/2 stick celery, cut into batonnets
1/2 small carrot, cut into batonnets
2 spring onions, julienne
1 tablespoon cornstarch
Serves 4
Procedures:
Scrub the fish with coarse salt to clean the steaks. Rinse well and sprinkle 1/2 tablespoon of salt all over the fish and set aside.
Whisk the vinegar, water, sugar and the remaining salt in a small glass bowl until the sugar and salt have dissolved. Set aside.
Heat the oil in a skillet and stir fry the garlic until golden brown. Add onion and stir fry until translucent. Add the ginger and vinegar mixture then bring to a boil.
Add the capsicum, celery, carrot and spring onions. Mix well.
Dissolve cornstarch in 2 tablespoons cold water then add to the mixture in the skillet. Reduce the heat and simmer for 5 minutes or until the sauce thickens.
Transfer the fish to a serving platter and spoon the cooked veggies and sauce over it.
Serve hot with plain or fried rice and an extra bowl of sauce.
Happy Eating!
My mom cooks escabeche when we were kids so we'll eat seafood, at least in my case, eat a fish, you know, balance diet and all. I actually love this dish, I can enjoy the taste of fish with the gingery, sweet and sour sauce.
Tip 1: Choose meaty fish so you can enjoy this dish so much better
Tip 2: It's up to you whether you want a whole fish or use fish steaks
Tip 3: Make sure your batonnets are of the same size so they cook evenly
Ingredients:
500 grams king fish steak
4 teaspoons salt
1/3 cup apple cider vinegar
1/2 cup water
1/2 cup brown sugar
4 tablespoons oil
4 cloves garlic, minced
2 inches ginger, sliced into batonnets
1/2 red capsicum, deseeded and cut into batonnets
1/2 stick celery, cut into batonnets
1/2 small carrot, cut into batonnets
2 spring onions, julienne
1 tablespoon cornstarch
Serves 4
Procedures:
Scrub the fish with coarse salt to clean the steaks. Rinse well and sprinkle 1/2 tablespoon of salt all over the fish and set aside.
Whisk the vinegar, water, sugar and the remaining salt in a small glass bowl until the sugar and salt have dissolved. Set aside.
Heat the oil in a skillet and stir fry the garlic until golden brown. Add onion and stir fry until translucent. Add the ginger and vinegar mixture then bring to a boil.
Add the capsicum, celery, carrot and spring onions. Mix well.
Dissolve cornstarch in 2 tablespoons cold water then add to the mixture in the skillet. Reduce the heat and simmer for 5 minutes or until the sauce thickens.
Transfer the fish to a serving platter and spoon the cooked veggies and sauce over it.
Serve hot with plain or fried rice and an extra bowl of sauce.
Happy Eating!
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