How to cook St. Peter’s Fish Escabeche with Roasted Eggplant

We’re all for penance and sacrifice, but we’re also all for nutrition and health.

Thankfully, Unang Hirit put the two together. With the help of Chef Winston Luna, they came up with…St. Peter’s Fish Escabeche with Roasted Eggplant.

Pro-tip: St. Peter’s Fish is actually tilapia. It got its moniker from the Gospel of Matthew, where the story of Peter the apostle went to catch a fish “that carried a shekel coin in its mouth as Christ had predicted.” Pretty cool, no?

Anyway, Good Friday lunch, anyone?

Ingredients:

• eggplant
• tilapia
• green chilies
• bell pepper
• paprika
• pepper
• vinegar
• tomato ketchup
• corn starch
• cilantro
• sugar
• garlic
• onion
• ginger
• flour

How to make:

1. First, fry the tilapia until nice and crispy. 
2. Roast the eggplant until cooked and then peel the skin away
3. In a pan, saute the eggplant with garlic, onion, and oil. Smash the eggplant.
4. Put in the paprika and mix. Remove from the pan.
5.  In the same pan, put in oil, garlic, onion, vinegar, ketchup. This is the making of your escabeche sauce.
6. Put a dash of sugar, salt, and pepper. Escabeche sauce, done!
7. Take the fried tilapia, spread the roasted eggplant mixture, and then top with escabeche sauce.
8. Garnish with roasted bell peppers

— LA, GMA News