Grilled Seabass in Sweet and Sour Sauce
You might be puzzled as to how this dish arrived in the Philippines. Spain colonised Philippines for more than 300 years. Spanish culture is embedded in Filipino culture as much as other colonies. The only thing that we didn’t keep is the Spanish language.
Escabeche is a great dish, it has many variations and differ from country to country but Philippines is one of the closest to the original Spanish cooking technique.
My version keeps the same cooking technique but using alternative ingredients. Many people and Filipinos have this impression that Filipino food is not healthy. I think Filipinos have grown lazy and prefer to cut corners to save time. All these canned goods and sachets containing msg are really messing with our health. I mean I get it we are all busy but to what expense? Our health? I’m keen on proving or showing you that Filipino cuisine is healthy!
Please try my recipe, comment and share your cooking with me by either email me a photo of what you made or tagging me on your social media.
How To Make EscabechePrint Recipe
- 2 whole Seabass, cleaned
- 1 large onion, julienne
- 4 garlic cloves, minced
- 1 thumb size ginger, julienne
- 1 carrot, julienne
- 2 bell peppers (red &green), julienne
- 100g pineapple, cube chunks
- 4 tomatoes, cut into cubes
- 100ml water
- 2 tbsp vinegar
- 1tsp salt
- Pinch of black pepper
- 1 tbsp oil
- 1 stem spring onions, roughly chopped for toppings, optional
Grill the seabass until crisp on each side and put it aside for later.
In a sauce pan, heat some oil and sauté onions, garlic and ginger for 4 minutes on medium heat.
Add carrots, cook until soft
Add tomatoes, pineapple and bell peppers. Cook for 5 minutes.
Add water, vinegar, salt and black pepper.
Put the lid and simmer for 10 minutes on low heat.
Taste your cooking. It should have a balanced sweetness and sour to it.
Pour the sauce over your fish and it's ready to serve.
Best served with boiled jasmine rice.