Anti Plagiarism

30 September 2010

Escabeche our new favorite

Hubby loves seafood, but he can't eat too much of it, especially shrimps, crabs and other shell fish. He doesn't have allergies, but he does get itchy if he eats let's say 4 to 5 pieces of "sugpo."

Last week, I made Escabeche and he immediately loved it.


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What you need:

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.


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Serve with freshly cooked rice and enjoy!


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