Filipino-style FISH ESCABECHE (recipe)


INGREDIENTS FOR ESCABECHE


one whole fleshy fish (lapulapu, red snapper, carp or mackerel)
1 tsp salt
1 tsp pepper
some flour to dredge the fish in

1 tsp minced garlic
1 tbsp ginger root,  cut into thin strips
1/2 cup sliced onions
1 cup red and green bell peppers, cut into strips
2 tbsp lard or oil

2 cups water
1/4 cup vinegar
1/4 cup brown sugar
2 tbsp soy sauce
2 tbsp cornstarch


 PROCEDURE FOR COOKING FILIPINO-STYLE ESCABECHE
 
1. Rub the fish with salt and pepper. Dredge with flour and then deep-fry in very hot oil.  Set aside.

2. In a skillet, lightly saute garlic, ginger, onions and bell peppers in lard or oil. Don't overcook the onions and bell peppers. Set aside.

3. In the pan, mix together the water, vinegar, sugar, soy sauce, corn starch, salt and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.

4. Place the fish on a platter and pour over it the sauce prepared in step 3.

5. Arrange the sauteed ginger, onions and peppers on top of the fish and serve.

Recipe for PESANG DALAG

In Tagalog, pesa refers to a type of stew, while dalag is mudfish.

INGREDIENTS FOR PESANG DALAG

1 medium-sized mudfish
1 thumb-size piece of fresh ginger, crushed
5 peppercorns
4 cups of rice water
1/4 cup of red tomatoes, sliced
1/4 cup onions, sliced
5 leaves of petsay (bokchoy)
1 stalk of green onions
salt or patis  (a fish sauce)

HOW TO COOK PESANG DALAG


1. Scale and clean the mudfish thoroughly. All the blackness is supposed to come off and you should end up with something white.
2. Cut the fish into serving portions.
3. In a deep saucepan, boil the rice water, crushed ginger, peppercorns, tomatoes and patis.
4. Drop in the fish and simmer for about ten minutes or until the fish is cooked.
5. Add the petsay and green onions.
6. Remove from the heat and serve while the leaves are still bright.