Lapu-Lapu Escabeche (Sweet and Sour)

The lapu-lapu is habitually a exceptional dish. Childhood recollections of our family evening meal involves a feast of lapu-lapu topped with sugary and tart dressing renowned escabeche. Escabeche has a slight ginger flavour to it different the Chinese type of sweet and tart sauce. I am not certain if this is a Cebuano type of the sugary and tart dressing because I have not savoured it here in Manila.

Here is how I prepare it:

1. Clean the Lapu-lapu (around 1 kilo), slice diagonally along the fish, then wipe salt on it and inside the fish cavity

2. Deep fat pan-cooked. (An alternative cooking procedure is to wipe olive oil around the fish, then cover with foil to grill it ) . Drain in paper towels. Set apart.

3. arrange the sugary and tart sauce.

1 cup water

3 tablespoons vinegar

6 tablespoons sugar

3 tablespoons tomato ketchup

1/2 teaspoon saline

a slice of ginger, julienne

1/2 head garlic, minced

2 medium-sized onions, slash into 8 pieces

1/2 cup pineapple tidbits

1 orange orange carrot, julienne

1 red pepper, julienne

4 green onions, divide (leave some for garnishing)

2 tomatoes, slash in wedges

2 tablespoons cornstarch, diluted with 2-3 tablespoons water

1. blend the first 6 components.

2. condense with cornstarch mixture (2 tablespoons cornstarch, weak with 2-3 tablespoons water)

3. Add tomatoes, onions, orange carrot, tomatoes, garlic, red pepper and the other components. Place pineapple tidbits last

4. Boil one time. Make sure the sauce is somewhat thickened and not runny.

5. dispense the sauce on fried lapu-lapu (prepared in number 1) and assist immediately. Don’t pour the dressing on the fish if you are not ready to consume it. The crispiness of the fish will be gone. You can habitually set aside the sauce and serve it one time every person is ready to eat.

6. Garnish with green onions.