FISH ESCABECHE

Ingredients

1 whole Carp
Salt
1 c White Vinegar
1 c Water
1/2 c Sugar
4 tbsp Vegetable Oil
2 c Bean curd, diced
6 tbsp garlic, minced
1 c Onion, chopped
1/4 c Ginger, sliced into strips
1 tbsp Flour stirred into
2 tbsp water
1 c Mushrooms, sliced
1 c Bell pepper, sliced into strips
1/2 c Carrots, sliced
escabeche.jpg (43004 bytes)

METHOD

 

1. Season fish with salt inside and out. Set aside.

2. Mix vinegar, water, sugar, and a pinch of salt. Set aside.

3. In a large skillet, heat oil. Fry bean curd until golden brown. Set aside.

4. Fry the fish 5 minutes each side or until just cooked through. Set aside.

5. In the same skillet, saute garlic until light brown. Then add the onion, and saute until transparent.

6. Add ginger and vinegar mixture. When the mixture boils, add in flour to thicken. Simmer for 5 minutes.

7. Add fried fish, bean curd, bell pepper, and carrot slices. Simmer for another
5 minutes. Serve hot.