Fish Escabeche

1 medium-sized whole rock cod
freshly ground pepper
1 teaspoon salt
2 cups of canola or vegetable or more, for frying fish
1 small carrot, julienned
1/2 green pepper, julienned
1/2 red pepper, julienned
2 fingers ginger, julienned
1 small onion, julienned
1 tablespoon garlic, minced
2 tablespoons soy sauce
4 tablespoons banana catsup or tomato catsup
1 tablespoon white vinegar
3 tablespoons sugar
2 tablespoons cornstarch

Clean your fish.  Remove all scales, intestines, gills, fins, but do not cut fish. If you are buying your fish from the store, tell the fishmonger to clean it for you,  and that you want it whole with some slits on the fish to make cooking faster. Season with salt and pepper. Heat a big frying pan to high and add oil.  With a frying spatula, put your fish gently down on the pan, so the oil does not splatter.  Fry until golden brown. Lift with two spatulas and turn fish to another side to fry until golden brown. When done, set aside on a big serving dish. Reduce heat and remove some oil from the pan.  Leave only about 3 tablespoons of oil to brown the minced garlic.  Add the onions, red and green pepper, ginger, and carrots.  Mix  the soy sauce, catsup, vinegar, sugar in a bowl.  Dissolve 3 tablespoons cornstarch in 1/4 cup water and add to the soy sauce mixture.  Blend together and pour on the pan with veggies to make the sauce.   Add more water if too thick or cook some more to reduce and thicken the sauce. Taste and adjust seasoning if necessary.  Pour sauce with all the julienned veggies on top of the fish and serve.

*Serves 4 or more


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