4 - 6 servings
How to cook Sweet and Sour Pompano (Escabeche)
- 2 whole medium-size pompano
- 1 can pineapple slices (set aside juice)
- 2 carrots, julienned
- 1 red bell pepper, julienned
- 4 cloves garlic, minced
- 1 red onion, chopped
- 2 tablespoons sugar
- 3 tablespoons soy sauce
- 2 tablespoons flour dissolved in 1/2 cup water
- Salt and black pepper, to taste
- 2 stalks spring onions, cut about an inch length
- Cooking oil
- Fry fish (not crunchy) and place in a platter. Set aside.
- Saute garlic and onion.
- Add carrot strips.
- Simmer for 6-8 minutes.
- Add pineapple juice, sugar, soy sauce, water, flour dissolved in water.
- Salt and pepper to taste.
- Simmer until a saucy consistency is achieved.
- Add bell pepper strips.
- Simmer for a minute.
- Add fried fish and cover with sauce.
- Garnish with pineapple slices and spring onions.
- Serve the Sweet and Sour Pompano (Escabeche) at once.
The Sweet and Sour Pompano (Escabeche) recipe very easy to prepare and so good!
Another delicious Filipino dish is the sweet and sour fish. A Chinese origin but well-loved by almost all Filipinos. Best kind of fishes to be used in this recipe are the meaty but less bony like pompano, lapu-lapu or tilapia
Escabeche 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 Sweet and Sour Pompano (Escabeche) serves/makes: 4 - 6 servings
The Sweet and Sour Pompano (Escabeche) recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Pompano
Preparation Method: Poached/Simmered