Cream Dory Escabeche Recipe

INGREDIENTS:

Preparation

• 350g whole cream dory fillet cut into 2 portions
• 1 tsp salt
• 1 tsp pepper

Frying

• 1/2 cup cooking oil
• 2 tbsp all purpose flour
• 1 egg beaten
• salt & pepper

Sauce Part 1

• 1 can crushed pineapple + juice
• 2tbsp white sugar
• 1tbsp “Organic Heinz tomato catsup” or any tomato catsup
• 2tsp cornstarch mixed to 1/2 cup of water
• bell pepper sliced
• salt and pepper to taste

Sauce Part 2

• 1 medium head of red or white onion quartered
• 5 cloves of garlic minced
• 1 tbsp grated ginger
• 1 carrot sliced
• 2 tbsp cooking oil

INSTRUCTIONS:

1. Defrost the cream dory and season the fish with salt and pepper and let it stand for 30 mins.

Frying

1. Beat the egg and dashed it with salt and pepper. Dip the fish with beaten egg and coat them with flour. Remove excess flour befor frying.
2. Fry them till golden brown and set it aside.

Sauce Part 1

1. In a bowl, mix the crushed pineapple plus the juice, sugar and catsup. In a separate cup, mix the cornstarch to water and set it aside.

Sauce Part 2

1. Saute garlic and onions then add the grated ginger once the onions is already cooked. Add now the sliced carrots and cook them till done.
2. Add the sauce mixture and and simmer for 5 mins. Add the cornstarch mixture and stir them till thick.
3. Lastly, add and stir the sliced bell peppers and simmer for another 5 mins and topped them to the fried cream dory and serve.

Source: Bongga Ba

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