• 4 pieces Tanguigue (Mackerel) steaks, approximately 150g each
  • 2 tablespoons fresh calamansi juice
  • Sea salt and pepper
  • Flour for dredging
  • 75 ml cooking oil
  • Small piece yellow ginger
  • 3 cloves garlic, slivered
  • 1 onion, sliced
  • 50g red and green bell pepper, julienned
  • 2 teaspoon ginger, julienned
  • 125ml vinegar
  • 2 tablespoon granulated sugar
  • 250ml fish stock
  1. Season the fish with calamansi juice, salt and pepper and dredge in flour. Pan-fry the fish in oil and set aside.
  2. Pound the yellow ginger, then add a few drops of water and squeeze to extract the juice.
  3. In a fresh pan, heat the remaining oil and fry the garlic over a moderate heat until crispy, then remove and drain on absorbent kitchen paper.
  4. Add the onion, bell peppers and ginger to the same pan and sauté for 3 minutes, then add the yellow ginger juice, vinegar, sugar and stock, bring to the boil.
  5. Reduce heat and simmer for 5 minutes, adjust the seasoning to taste, then add the fish steaks and garlic and continue to cook for a further minute.
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Tanguigue Escabeche Recipe, 7.3 out of 10 based on 3 ratings

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