Escabecheng Talakitok

Escabecheng Talakitok
Escabecheng Talakitok. On this post is my version of yellow tinted escabecheng isda. Talakitok can be substituted with any fish but I would suggest white flesh fish. This is mainly for the reason that it will look more vibrant with the yellow sauce. The fish I used for this dish is about a kilo in size and weight. I want it serve as is, one whole fish with all the yellow sweet and sour sauce pour over it. I have to use an oval frying pan for the job. Don’t worry if you don’t have this kind of frying pan. You can always cut the fish in half to for easier frying. Just arrange the fish back together in a big platter before pouring the sauce over, otherwise use sliced fish instead.

Ingredients:

Escabecheng Talakitok - Fried Talakitok

1 medium size talakitok, or any white flesh fish
1 cup pineapple juice
1/4 cup vinegar
2 thumb size ginger, cut into thin strips
1 medium size carrot, cut into thin strips
1 large size bell pepper, cut into thin strips
1 large size onion, sliced thinly
1 tbsp. cornstarch
1/2 head garlic, chopped
1 stalk celery, sliced thinly
1 tsp. turmeric powder
1/4 c. sugar
salt
cooking oil

Cooking procedure:

Escabecheng Talakitok - Cooking Procedure

Remove gills and innards of talakitok. Using scissors cut fins and tails. Wash fish thoroughly and slit cut diagonally at two locations across the middle, drain. Season inside and out with salt. Fry fish in a large frying pan until golden brown and skin crispy, Drain on paper towels. Keep aside. I a sauce pan quickly sauté garlic, ginger and onions. Add vinegar and simmer for 2 to 3 minutes, now add in pineapple juice and sugar, stir cook for 2 to 3 minutes or until uniform consistency of sauce is achieved, thicken with cornstarch diluted in 1/2 cup of water. Add in carrot, celery and bell pepper, stir cook for another 1 to 2 minutes or until vegetables are just cooked. Season with salt to taste. In a big platter put fried fish and pour sauce over the fried fish. Serve immediately.

See other Sweet and Sour and Escabeche recipes: 

Snapper Fillet Pinoy Escabeche Style 
Escabeche, Escabecheng Barramundi 
Escabecheng Tangiugue 

Sweet and Sour Maya Maya 
Sweet and Sour Tasmanian Salmon 
Binukadkad na Maya Maya, Sweet and Sour Style 
Sweet and Sour Alumahan 
Sweet and Sour Swordfish Steak 
Sweet and Sour Shrimps 

Sweet and Sour Ham with Pineapple 
Sweet and Sour Pork and Chicken 
Sweet and Sour Meatballs 

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