Escabetche Recipe

  • 1 large fish (lapu-lapu, talakitok or apahap), cleaned
  • 1 medium-sized green papaya, grated (juice squeezed out, flesh washed in salt-and-water mixture)
  • 1 large onion, sliced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1/2 cup water
  • 1 tbsp cornstarch dissolve in water (optional)
  • 4 cloves garlic, crushed
  • 2 tbsp ginger strips
  • 3 tbsp sugar
  • 1 cup vinegar
  • a pinch of salt
  • oil for frying and sauteing

Escabetche Recipe

  1. After cleanging the fish, rub salt all over it and under the gills. Leave for 1/2 hour, then fry. Drain and put in serving dish. Set aside but keep warm.
  2. Make sauce by combining salt, sugar and vinegar in a saucepan. Let boil, stirring occassionally. Thicken with cornstarch, if desired. Set aside.
  3. In a pan, saute garlic, ginger strips and onion. Add bell pepper and grated papaya. Saute until half-cooked.
  4. While fish is still warm, top with sauteed papaya and spices. Pour vinegar sauce on fish before serving.

Source: Made In Cebu

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