Sweet and Sour Orange Roughy

Escabeche is one of the most popular dishes in the Philippines. You can use any white fish in this dish. Traditionally in the Philippines they use whole fried fish. I decided to go with the fillet to make it simpler and to save time. Orange Roughy is very flavorful. Other white fish that are great for this dish would be cod and flounder.

LET’S GET COOKING!

Ingredients

1 lb. Orange Roughy fillet, sliced

1 bell pepper, deseed, sliced

2 medium sized carrots, thinly sliced

1 yellow onion, sliced

3 garlic cloves, minced

1 tablespoon minced fresh ginger

2 stalks, green onions, sliced

1/2 cup all purpose flour

3 tablespoons oil, for frying

salt and pepper

For the sauce

1/4 cup soy sauce

1 cup chicken broth

2 tablespoons rice vinegar

3 tablespoons honey

2 teaspoon chili paste

2 tablespoons cornstarch

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Instructions

1. Season the fish with salt and pepper, toss to coat. Dredge the fish in flour, shake to remove excess flour. Heat a pan with oil. Add the fish and brown for 2-3 minutes each side or until golden brown. Set aside.

2. In a bowl, combine all the sauce ingredients, use a whisk to combine well, make sure the cornstarch is completely dissolved.

3. In a clean pan, heat the oil. Add the onion, sauté for 2 minutes or until tender. Add garlic and ginger, season with salt, stir to combine, cook for a minute.

3. Add carrots and bell pepper, stirring constantly, cook until tender. Mix the sauce again before adding to the pan, stir to combine, simmer until the sauce thickened. Add the fish, stir, make sure the fish are soaked in the sauce to get all those flavors, then simmer for 2 minutes. Sprinkle green onions, serve with rice.

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