There are many ways how to cook Escabetche but one thing must be maintained in this dish- the sweet and sour taste. Yes, the sweet taste and the mild sourness of this dish are the reasons why we love Escabetche. Tilapia is most abundant here and a way cheaper than Lapu-Lapu (the two kinds of fish oftentimes used in cooking escabeche) and so I never have a week without tilapia on the fridge. Besides, Tilapia had a strong appeal on me and I like it to be combined with some vegetable dish as viand.
And this recipe I am going to share with you is actually a recipe I have adopted from my mother-in-law. Well I haven’t been thought of how she’s doing it but at least I have tasted the dish once, there and then I have made my own version. Not only that I’ve got hubby’s approval on this recipe but has also been one of his most requested dishes. You can also prepare this with leftover fried tilapia as I did. Try something new and here’s how I made it:
- 1/2 kilo of Tilapia (2 pieces medium size)
- 1 medium size onion, chopped
- 5 cloves of garlic, minced
- 2 thumb-size gingers, minced
- 2 pcs. mdium size eggplant, cut lengthwise
- 1 teaspoon of salt
- 4 tablespoon of vinegar
- 4 tablespoon of sugar
- 1 cup of water
- 3 pcs. green chili finger
- a pinch ground pepper & msg.
- 2 tbsp cooking oil (for sauteing)
- 1/2 cup cooking oil (for frying)
- Prepare the Tilapia by removing the scales, gills and innards.
- In a pan, fry the Tilapia until golden brown and set aside.
- Saute garlic and onions until light brown.
- Add the water and sugar. Simmer for 5 minutes.
- Add the vinegar, ginger, ground pepper, msg. and salt. Stir well.
- Add in eggplant and simmer until soft then put in fried tilapia.
- Add the green chili finger and simmer for another 2 minutes.
- Serve hot with steamed rice.