Fish Escabeche with Cheese5 - 10 mins 5 - 10 people
Creamy cheese pairs wonderfully with savory-sweet Escabeche!
1 WHOLE FISH (LAPU-LAPU, MAYA-MAYA, OR TILAPIA)
1 TSP SALT
1 TSP PEPPER
1 TSP MINCED GARLIC
1 TBSP GINGER, CUT INTO THIN STRIPS
1/2 CUP ONIONS, SLICED
1 CUP RED AND GREEN BEL PEPPERS, CUT INTO STRIPS
2 TBSP OIL
2 CUPS WATER
1/4 CUP VINEGAR
1/4 CUP BROWN SUGAR
2 TBSP SOY SAUCE
2 TBSP CORN STARCH
EDEN CHEESE SLICES
Rub the fish with salt and pepper. Dredge with flour and then deep-fry in hot oil. Set aside.
In a skillet, lightly saute garlic, ginger, onions, and bell peppers in oil. Set aside.
In a pan, mix the water, vinegar, sugar, soy sauce, corn starch, salt, and pepper. Simmer for about 5 minutes or until mixture thickens.
Place the fish on a platter. Arrange Eden cheese slices on top of the fish. Pour the sauce over. Arrange the sauted ginger, onions, and peppers on top of the fish and serve.