During the Lenten Season, I mostly cooked fish recipes though I don't consider myself a Catholic. It was more like a choice because all sorts of meat are still available in the market even during the Holy Week. I just considered following the tradition for the sake of my sister-in-law who is a Catholic. Pork is not welcome in our household, anyway.
I got three slices of tanigue in a Walter Mart-Makati last week with the thought of cooking fish afritada. Upon taking it out of the freezer to defrost, I changed my mind and start digging the fridge for some ginger. I decided to cook something that my sis-in-law can enjoy and something that bebeğim haven't tasted yet. Here it is-- the escabeche of Pinoys.
Ingredients:
- 500 grams tanigue slices
- 1 medium carrot, julienned
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- small pc of ginger, julienned
- 1 small onion, minced
- 2 cloves of garlic, minced
- 1 tbsp soy sauce
- 2 tbsp vinegar
- 1 tsp black pepper
- 1 tbsp flour
- 2 tbsp sweet & sour banana ketchup
- 1/4 cup water
- vegetable oil for frying and sautéing
Cooking procedure:
Clean the fish. Cut them into cubes. Sprinkle with salt. Fry in a pan until brown. Drain excess oil in a kitchen towel. Set aside. In the same frying pan, sauté garlic, onion, and ginger. Stir in carrot and bell peppers. In a bowl, mix soy sauce, vinegar, water, and ketchup. Pour the mixture into the vegetables. Add salt and pepper to taste. Add flour to thicken the sauce when it boils. Add the fish. Simmer for 5 minutes until done.
* This recipe is good for 6 people.
