Rice Salad
Escabeche (Pan Fried Fish with Filipino-Style Sweet and Sour Sauce)
Escabeche (Pan Fried Fish with Filipino-Style Sweet and Sour Sauce)
Ingredients
- 3 pcs Coleson's Catch Whole Gutted and Scaled Tilapia (1 lb. each) thawed
- 1/2 c Cornstarch
- 1 c Vegetable oil for deep frying
- 2 Garlic cloves crushed
- 2 Onions small white or yellow, sliced
- 1 Tbsp Ginger sliced
- 1/4 c Red Bell Pepper sliced
- 1/4 c Green Bell Pepper sliced
- 1/4 c Carrots sliced
- 1/4 c Cucumber sliced
- 8 Peppercorns
- 1/4 tsp hot pepper optional
- 1 c pouch Sweet & Sour mix dissolved in 3/4water
- - OR -
- 2 c Sweet & Sour Sauce bottle
Instructions
- Heat oil until hot. Coat the fish with corn starch. Deep fry until fish is golden brown. Set aside and keep warm.
- Saute garlic, onion, ginger, bell peppers, carrot and cucumber.
- Add peppercorns and optional hot sauce.
- Pour in the dissolved Sweet and Sour Mix or Sweet and Sour Sauce.
- Stir and cook for another 5 minutes or until thick, to desired consistency
- Add fish and simmer for about 2 minutes.
- Serve hot.
Whole Tilapia Escabeche
Whole Tilapia Escabeche
Servings 2 People
Ingredients
- 1 pkg Coleson's Catch Whole Tilapia
- Flour
- Oil
- 1 pc Yellow Onion
- 1 pc Green Bell Pepper
- 1 pc Red Bell Pepper
- 1/4 tsp Thyme
- 2 Tbsp Vinegar
- 1/4 c Chicken Broth
- 1/4 c White Wine
- Salt and Pepper to taste
Instructions
- Rinse the fish, pat dry.
- Score the fish on both sides with a deep "tick- tac-toe" cut.
- Season with salt and pepper and coat with flour.
- Saute in oil until very crispy; dry it out on purpose so that the juice you put on it soaks into the meat. Set aside.
- Saute the onions and peppers until limp-add all other items, bring to a boil.
- Place the fish in a baking dish and cover with the onion mixture-cover and bake until tender-15-20 minutes.
Notes
Traditionally this dish is made ahead of time and served cold or at room temp. I like it hot, warm or cold. It is a kind of casual picnic item served with a hearty bread.
Chilled Gazpacho-Style Mussel Salad
Chilled Gazpacho-Style Mussel Salad
Servings 2 People
Ingredients
- 12 oz pkg Coleson's Catch Mussel Meat
- 1/2 c. Red Onion finely diced
- 1/2 c. Green Bell Pepper finely diced
- 1/2 c. Cucumber finely diced
- 1 c. Tomato diced
- 1/4 c. lemon or lime juice
- 1/4 c. white vinegar
- 1 tsp. Salt
- 1/2 tsp. Black Pepper
- 1 tsp. crushed chilies or Tabasco sauce
- 4 c. crisp iceberg lettuce. finely shredded
Instructions
- Combine all ingredients except lettuce for a minimum of 2 hours prior to serving.
- Place lettuce on top of a plate and top with the mixture and garnish with tomato wedges and cucumber slices.
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