Recipe: Fish Fillet Escabeche

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.