Last week, I made Escabeche and he immediately loved it.
1K of Dalagang Bukid (Yellow Tail Fusilier)
1 small green bell pepper (cut into strips)
1 medium sized carrot (sliced into strips)
3 cloves of garlic(crushed)
1 medium onion (chopped)
1 small piece of yellow ginger (chopped)
1 tablespoon of cooking oil
3 tablespoons cornstarch dissolved in 1 cup water
3 tablespoons of soy sauce
3 tablespoons of vinegar
salt, pepper and sugar to taste
How to cook it:
Deep fry the fish in a pan with boiling cooking oil, set aside on paper towels to drain the excess oil.
Stir fry the carrots and bell pepper in a pan, set aside
Saute garlic, onion and ginger in a sauce pre heated saucepan with 1 tablespoon of oil.
Add 1 cup of water and cornstarch mixture, simmer then add soy sauce, vinegar and season with salt, pepper and sugar to taste.
Simmer for 2 minutes, then add the fish, carrots and bell pepper. Simmer for another 5 minutes.
Serve with freshly cooked rice and enjoy!