How to cook Cream Dory or Pangasius Escabeche
- 1 pound cream dory or pangasius fillets (labahita or tilapia can be a good substitute)
- Oil for deep frying
- 1/2 cup potato starch for dredging
- 1 beaten egg
- 1/2 ounce ginger puree
- 1/2 ounce garlic puree
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 cup chicken stock
- 2 tablespoon slurry cornstarch
- 1 teaspoon annatto yellow powder
- 1/4 cup sugar
- Salt and pepper to taste
- 1 stalk green onion, chopped (to garnish)
- In deep fryer or in a high-side saucepan on medium-high heat bring the oil up to a temperature of 350°F to 375°F (180°C to 190°C). Check your temperature with a candy thermometer or until a small cube of white bread dropped into the oil turns golden brown in 15 seconds.
- Season the fish fillet dredged in potato starch with salt and dip it into the beaten egg. Deep fry until crispy done and set aside.
- Saute the garlic and ginger puree until lightly brown, followed by the bell peppers.
- Add the chicken stock and thickened slurry potato starch.
- Add the annatto yellow powder and sugar, then simmer 2 minutes.
- Add the fried fish fillet and simmer for another 2 minutes. Season with salt and pepper.
- Place the Cream Dory or Pangasius Escabeche on a plate and garnish with chopped green onion.
The Cream Dory or Pangasius Escabeche is a very affordable dish. This recipe is delicious, simple, and really easy to cook.
is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche
of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence.
This recipe for Cream Dory or Pangasius Escabeche serves/makes: 4 servings
The Cream Dory or Pangasius Escabeche recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Various Fish
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Preparation Method: Deep Fried
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