Monday, June 15, 2020

Mama Tet Cooks: Escabecheng Dalagang Bukid

Whenever my hands are tied with all the household chores and taking care of the kids, my go-to dish for fishes would be frying them. It's easy, it's fast, plus it's letting the people here at home to eat the fish instead of going pork and chicken all the time.

Fried fish gets a bit boring over time so turning it into a unique way is the key. Making Escabeche is a fast and simple way to pump up our fried fish game.

So I tried Escabeche one day when I got some dalagang bukid. Here are the ingredients for this dish.


     1 small onions (chopped)
     1 small red bell pepper (sliced)
     1 small carrots (chopped)
     1 small ginger (chopped)
     1 kilo dalagang bukid (cleaned)
     1 small pack of pineapple chunks (optional)
     pinch of pepper to taste


     1/4 vinegar
     1/4 cup water
     1/4 cup sugar
     1/2 tbsp oyster sauce
     1/2 tbsp cornstarch
     3 tbsp ketchup


1. Fry your desired fish. Tilapya would be great too but in this case, I have dalagang bukid so I used that. I fried the dalagang bukid first.
2. Heat coconut oil in a pan. Saute ginger for 10 seconds. Then saute onion for another 10 seconds.
3. Add chopped carrots until soft. I made sure to make it soft because I'm going to serve it to the kids. Add red bell pepper and saute for 30 seconds.
4. Then add the mixture. You can opt to add the pineapple syrup in the mixture.
5. Add ground black pepper to taste.
6. Let the sauce thicken up a bit then add the fried fish.
7. Serve and enjoy!

As always, you can do this with the fried fish available in your kitchen. We always promote to use what's available when cooking and you can adjust it to your liking. Railey liked it and Scarlett also liked the sauce too so it's a win win for all. The hubby liked it the most!

Comment your fish recipe that the family loves. More cooking for me until I go back to work.
Let's cook and eat!

Much Love, Mommy ❤

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