Escabeche

Escabeche (Fried Fish with Sweet and Sour Sauce)

Serves 6
Preparation time: 15 mins
Cooking time: 25 mins 
 
 

Ingredients:

1 kg (2 lb) whole and red snapper, cleaned
75 g (½ cup) plain flour, for dredging
125 ml (½ cup) oil
100 g (½ cup) castor sugar
125 ml (½ cup) vinegar
125 ml (½ cup) water
3 tablespoons tomato ketchup
1 medium carrot, peeled and cut into 1-cm (½-in) rounds
1 medium green capsicum, cut into 1-cm (½-in) strips
1 medium red capsicum, cut into 1-cm (½-in) strips
1 medium cucumber, peeled and cut into 1-cm (½-in) rounds
Fresh coriander leaves (cilantro), to garnish

>> Score the red snapper all over and dredge in flour. Heat oil in a wok and fry the fish and fry the fish about 10 minutes on one side and 6 to 7 minutes on the other side, until completely cooked and fish flesh is no longer glassy. Removed from pan and drain on paper towels.
>> Combine sugar, vinegar, water and tomato ketchup in a saucepan. Add carrot, cook for about 5 minutes, then add capsicums and cucumber. Simmer without stirring, for a further 5 minutes or until vegetables are tender yet firm.
>> Arrange fish on a serving platter. Pour vinegar mixture over fish. Arrange vegetables around fish and garnish with fresh coriander.