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Published on Dec 24, 2009
Kainang Pinoy showcases the Fish Escabeche (Pinoy Style) recipe, in which Lapu-Lapu (Grouper Fish) was used as the main ingredient with its sauce concocted in vinegar, soy sauce, brown sugar, etc. See ingredients with measurements below.
Ingredients: 1 Pc Lapu-Lapu (Grouper Fish) (about 1.2 Lbs), 3 Cloves Garlic (Cut into Strips), 1 Pc Medium Size Shallot (Sibuyas Tagalog) (Diced), 1 Thumb Size Ginger Root (Luya) (Cut into Strips), 1 Cup Red and Green Bell Peppers (Cut into Strips), 2 Tbsp Cornstarch, 4 Tbsp White Vinegar, 2 Tbsp Soy Sauce, 3 Tbsp Brown Sugar, 2 Cups Cooking Oil for Frying the Fish, 1 Tbsp Cooking Oil for Sautéing, 2 Cups Water, Salt and Pepper (to be used for sprinkling the Fish before Frying, about 1 Tsp for each and to Taste)