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–+ servings

Pompano Escabeche

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Prep Time 7 minutes
Cook Time 23 minutes
Course Main Course
Cuisine Filipino
Servings 3 people

Ingredients
  

For the Pompano :

  • 1 large pompano
  • Rock salt for seasoning

For the Sauce

  • Cornstarch for coating the fish
  • 1 tablespoon vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoons ketchup
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • 1 teaspoon cornstarch
  • ¼ cup water
  • 1 thumb ginger sliced
  • 2 cloves garlic minced
  • 1 medium onion sliced
  • 1 small carrot julliened
  • Red and green bell peppers julliened
  • Oil for frying
  • Green onions ( for garnish )

Instructions
 

  • Give the pompano shallow cuts on each side. Season with salt. Dredge the fish with cornstarch. Shake off the excess starch. Fry in a pan with hot oil until golden and crispy on each side. Set aside.
  • In another bowl mix together vinegar, soy sauce, ketchup, sugar, salt and pepper to taste, cornstarch, and water. Mix well. Set aside.
  • In another pan with a bit of oil, saute ginger for a few minutes before sautéing garlic until aromatic. Saute in onions until soft. Add in carrots and bell peppers, saute for a minute.
  • Pour in the sauce and cook for 2 to 3 minutes. Pour the sauce all over the fried pompano. Garnish with green onions before serving.

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