Escabecheng Tonto

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

2 medium-sized tonto (actually, any fleshy fish will do)
salt and pepper
about 2-3 c. of cooking oil (depending on the size of your fish and the size of the skillet) for deep frying
1 carrot, julienned
3 stalks of celery, cut diagonally into 1″ lengths
1 onion, halved and sliced thinly
1 tsp. of finely minced garlic
1 tsp. of finely chopped ginger
3/4 c. of freshly-squeezed kalamansi (native lemon) juice, or lemon juice
1 c. cup of water
1 tsp. of salt
3/4 c. (or more, depending on your taste) of light brown sugar
1 tbsp. of tapioca or corn starch

Cooking procedure :

Wash and clean the fish. Score (means to make slashes across the body) the fish and season with salt and pepper inside and out.

Heat a heavy skillet or wok. Pour in the cooking oil and heat until smoking. Over very high heat, deep fry the fish one at a time if your skillet or wok cannot hold both of them at the same time. Cook until the outside is golden and quite crisp. Turn the fish over to cook both sides evenly. Drain on paper towels and arrange on a serving platter. Keep warm.

Make the sauce. Mix together the kalamansi or lemon juice, sugar, salt and starch.

In a small saucepan, place 2 tbsps. of the hot oil from the skillet. Reheat. Saute the garlic and ginger until fragrant. Add the carrot and celery and cook over high heat, stirring, for about 45 seconds. Add the sliced onion and cook for another 20 seconds. Pour in the kalamansi mixture and cook, stirring, until thick and clear.

Ladle the sauce and vegetables over the fried fish and serve at once.

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June 10, 2004  Print This Post   
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Comments

2 Responses to “Escabecheng Tonto”
  1. cooksie says:
    March 16, 2007 at 5:07 am

    hi connie! ive started cooking some of ur recipes and this is one of them…my partner was requesting for a fish dish for supper and i tried this menu for a change…it ended up abit too soury…i used lemon as calamansi is not available here…is 3/4 cup of lemon not too much? my partner enjoyed it though khit medyo napaasim

    Reply

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  1. Lemongrass tamarind chicken, a Vietnamese sweet and sour dish : Feast Asia says:
    February 9, 2009 at 9:48 pm

    [...] finds the basic sweet and sour dish in the cuisine of every Southeast Asian country. We have our escabeche; the Thai have their Pad Preow Wan Kai (they even have a name for their sweet and sour sauce [...]

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