This Filipino dish reminds me of my childhood. We always ate fish in the Philippines because it was cheaper than meat and healthier for you (I didn’t know that at the time). So when I saw red snapper in my local grocery store, first thing that came to my mind is this sweet and sour dish we called escabeche, perfect with warm steamed rice, as usual.
Directions:
- 1 big size red snapper
- 1/4 cup vegetable oil
- 2 tbsp sliced ginger
- 4 cloves garlic, sliced thinly
- 1/4 cup red onion, sliced thinly
- 2 tbsp brown sugar
- 1 tbsp fish sauce
- 2 tbsp apple cider vinegar
- 1/4 tsp ground black pepper
- 1 medium-sized carrots, sliced thinly
- 1/3 cup sliced red bellpepper
Directions:
- In a heated pan, add and heat the oil.
- Add the fish and fry until brown on both sides. Remove the fish and set aside.
- In the same pan, add the garlic, ginger and onion. Saute until the onion is translucent.
- Add the carrots and bellpepper. Saute for a few minutes.
- Add the sugar, fish sauce and vinegar. Stir to combine.
- Add the fish and season with pepper. Cover and simmer for about 15 minutes on low heat.
- Serve the fish with warm steamed rice. Enjoy!
Note:
You can also use tilapia like the one I used here. I bought it by mistake, didn’t pay attention to the label, it looks like red snapper, read the label it was tilapia!
