Crispy tilapia with calamansi and turmeric sauce
A new twist to fish escabeche. The sweet sour sauce is made with calamansi juice and sugar, with a bit of turmeric added for color.
Servings 2 people
Ingredients
- 1 large tilapia 600 to 700 grams / 1.3 to 1.5 pounds
- salt
- pepper
- 2 tablespoons potato starch cornstarch
- 2 to 3 cups cooking oil for deep frying
For the sauce
- ¼ cup calamansi juice
- ½ cup sugar
- 1 pinch salt
- 2 pinches turmeric powder
For the garnish
- 1 red finger chili finely sliced
- 3 stalks scallions cut into 2-inch lengths and finely sliced vertically
Instructions
- Score the tilapia diagonally across the back, on both sides, then rub all over with salt, including inside the cuts where the fish has been scored.
- Pour the calamansi juice into a pan. Add the sugar. Set over high heat and wait for the sugar to start caramelizing. DO NOT stir to avoid the formation of crystals. You may, however, swirl the pan.
- When the sugar has melted, add the salt and turmeric powder, lower the heat to medium and continue boiling gently until thickened. Do not allow the sauce to thicken so much as it thickens some more as it cools.
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
- Dredge the tilapia on both sides in starch and slide into the hot oil. Flip halfway through for even cooking and browning.
- When the fish is done, transfer to a serving platter.
- Scatter the sliced chili and scallions on top.
- Pour the sauce directly over the chili slices and scallions.
- Serve the fried whole tilapia with sweetened calalamsi sauce at once.