ESCABECHE DE PESCADO (CRUNCHY TILAPIA IN TOMATO SAUCE)
Another of my mother's favorite recipes. This is a great Panamanian recipe with lots of flavor that is easy to make! These amounts are approximate, so feel free to play around with amounts. I'd recommend 1 lb of tilapia for each person. As for the rice, my mom prefers minute white rice with this, but I prefer Jasmine. This goes wonderfully with Panamanian Tortillas (corn cake tortillas). This recipe can get smoky, so be sure there's plenty of ventilation!
Provided by EmJoMay
Categories One Dish Meal
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Chop up onion, green pepper, garlic, and cilantro and set aside.
- Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time).
- Cut up each tilapia filet into 3 or 4 strips.
- Coat tilapia with the flour mixture.
- In a large frying pan, add 2 or 3 tablespoons oil and then add the fish.
- Flip over the fish when golden until both sides are cooked, adding rest of oil as needed.
- Remove fish from pan and set aside.
- Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent.
- Add the tomatoes and the fish, folding the sauce over the fish gently.
- Heat through at medium temperature and serve over white rice.
Nutrition Facts : Calories 887.6, Fat 36.1, SaturatedFat 6.5, Cholesterol 227, Sodium 757.1, Carbohydrate 47.5, Fiber 5.9, Sugar 14.1, Protein 97.5
FILIPINO FISH ESCABECHE
Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
- Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g
MOTHER'S CABBAGE RELISH
This is one of my mother's favorite recipes. It could be served with any type of meal, but we like to have it with pork and barbecue. The use of a food processor will make preparation easy in shredding the cabbage.
Provided by Lee Lee
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine first four ingredients in saucepan, boil 1 minute.
- Pour hot mixture over slaw.
- Chill.
- In a covered dish relish will keep for up to one week.
Nutrition Facts : Calories 283.8, Fat 0.6, SaturatedFat 0.1, Sodium 45.8, Carbohydrate 68, Fiber 6.3, Sugar 60.3, Protein 4
TILAPIA ESCABECHE RECIPE - (4/5)
Provided by á-6136
Number Of Ingredients 16
Steps:
- COOKING PROCEDURES: 1 Season the fish with salt and fry in hot oil. 2. Heat up the pan with oil, saute the garlic, onion and ginger. 4 Put in the carrots and the red and green bell peppers. Cook for a minute. 5 Add water, vinegar and black ground pepper and bring it to a boil. Do not stir until it comes to a boil. 6 Add brown sugar and dissolved cornstarch, stir and cook until the sauce becomes thick. 7 Put the fried fish. Then cook for a 2-3 minutes. 8 Serve with rice.
More about "escabeche de pescado crunchy tilapia in tomato sauce recipes"
TILAPIA ESCABECHE – LOLA KUSINERA
From lolakusinera.com
Cuisine Asian, FilipinoCategory Main Course, Side DishServings 4Total Time 35 mins
- Drizzle fish with a little salt and flour on both side. Heat pan and add enough cooking oil. Fry fish until brown and fully cooked. Remove fish from oil and drain excess oil. Set aside.
- In a small bowl, combine vinegar, water, ketchup, sugar, pepper, salt to taste and cornstarch. Stir well to combine and set aside.
- In a pan, heat around 2 tablespoon oil over medium heat. Sauté ginger and garlic until fragrant. Add carrots and cook until tender for about 2 minutes. Add bell peppers slices and cook for about a minute while stirring constantly. Add onions and do a quick stir.
- Add sauce mixture to the pan and simmer over low heat for about 2 minutes until slightly thick while stirring constantly. Pour sauce over fried fish and serve while hot. Serve with steamed rice. Enjoy!
ESCABECHE DE PESCADO - MARINATED FISH - RECIPES | GOYA …
From goya.com
ESCABECHE DE PESCADO RECIPE – SUPREME FISH DISH …
From eatperu.com
TILAPIA ESCABECHE - ALEX BECKER MARKETING
From alexbecker.org
HOW TO MAKE ESCABèCHE | EPICURIOUS
From epicurious.com
TILAPIA WHITE FISH RECIPE IN TOMATO BASIL SAUCE - EATWELL101
From eatwell101.com
FISH ESCABECHE RECIPE - PANLASANG PINOY
From panlasangpinoy.com
ESCABECHE DE PESCADO (CRUNCHY TILAPIA IN TOMATO SAUCE)
From worldbestfilletrecipes.blogspot.com
ESCABECHE SAUCE RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
ESCABECHE DE PESCADO(MARINADED FISH OR PICKLED FISH)
From mycolombianrecipes.com
ESCABECHE DE PESCADO (CRUNCHY TILAPIA IN TOMATO SAUCE) RECIPE
From textcook.com
ESCABECHE DE PESCADO CRUNCHY TILAPIA IN TOMATO SAUCE RECIPES
From wikifoodhub.com
[RECIPE] PESCADO EN ESCABECHE OR GUISADO (DOMINICAN FISH)
From dominicancooking.com
ESCABECHE LAPU-LAPU - KAWALING PINOY
From kawalingpinoy.com
HOW TO MAKE THE BEST ESCABECHENG TILAPIA RECIPE - EAT LIKE PINOY
From eatlikepinoy.com
TILAPIA ESCABECHE – UMAMI DAYS
From umamidays.com
You'll also love