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Recipe: Fish Fillet Escabeche
Published January 1, 1970 8:00 AM PHT
Updated March 23, 2020 9:08 AM PHT
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Another yum yum yum recipe from Chef Boy for this Holy Tuesday:
INGREDIENTS:
500 grams creamdory fillet
15 grams ginger purée
15 grams garlic purée
2 tablespoon slurry cornstarch
1pc julienne red bell pepper
1pc julienne green bell pepper
5 grams spring onion
1teaspoon anato yellow powder
1cup chicken stock
1pc beaten egg
1/2 cup potato starch for dredging
Oil for deep-fry
1/4 cup sugar
PROCEDURE:
1. Have ready heated oil.
2. Season with salt fish fillet dredge into potato starch deep int beaten egg and deep- fried until crispy done, set aside.
3. Sauté puree garlic,ginger until lightly brown,follow bell pepper, add chicken stock and thickened with slurry potato starch,add yellow powder,sugar simmer in 2 minutes place fried fish fillet and simmer for another 2 minutes season with salt,pepper.
3. Place on plate garnish with chopped spring onion.
