Yellowfin Fish Escabeche, With Its Creamy and Sour Sauce

Hello Hivers all over the world. How are you doing? Let me share another food I've cooked. Because I do love cooking, so bear with me. Lol.

Introducing this Yellowfin Fish Escabeche. Do you know what yellowfin is? It is a type of tuna that is torpedo-shaped with dark metallic blue backs, yellow sides and a silver belly. This also contains omega-3 fatty acids that help to improve heart health and reduce cholesterol. Now let's dig into the procedure on how to cook escabeche with its creamy and sour sauce.

Ingredients:

1/2 kilo of yellow fin fish
enough oil to fry the fish
1 pack crispy fry to coat the fish (optional)
4 gloves garlic minced
1 small whole onion minced
sliced ginger
2 sticks of spring onions (optional)
1 tsp. cornstarch
1 cup water (dissolve the cornstarch)
1/3 cup water
1/2 cup sugar (it's up to you if you like sweet; just add more sugar)
1 pc. carrot (vertically sliced)
1 pc. red bell pepper (vertically sliced)
1/3 cup tomato sauce
salt and powdered black pepper to taste

Procedure:

1. I coat the fish with crispy fry enough before frying to add another taste just like fried chicken, but it's optional. It's up to you if you coat it or not.

1. Add enough oil to the pan to be able to fry and cook the fish until it turns brown and crispy.

1. If cooked, transfer the fish to a plate.

1. On a clean pan, add enough oil to fry the garlic, onion and ginger until they turn a little brown.

1. Add the vegetables (carrots and bell pepper). Then cook for 3 minutes. Then add the plain water. Let it boil.

1. If it boils, add a little amount of salt and pepper to taste, then tomato sauce and the dissolved cornstarch. Next, add the sugar and stir gradually. I also add spring onion to add aroma, but it's optional. Have a free taste; it's up to you if you like sweet, then add more sugar.

1. Wait to boil, then add the cooked yellowfin fish and let it simmer with the sauce for 2 minutes, and there you go. Ready to serve.

It's best to eat when it's hot.

Thank you for giving time to read my little recipe I've prepared. You can also share your cooking skills here.

Sincerely,
@Daileen23

Note: Photos were taken by me and some picture was edited through Canva.