Comments on: Deep Fried Apahap (Sea Bass) Escabeche a la Marketman

By: Marketman

Marketman — Sat, 24 May 2014 03:43:50 +0000

Stewart, these are farmed in General Santos or nearby location. Funny you should mention “muddy” as that was exactly my reaction several years ago when they were first introduced. Recently, however, the fish have been delicious. If I understand correctly, they are grown in brackish waters… Hence the potential muddiness.

By: Stewart Sy

Stewart Sy — Fri, 23 May 2014 18:53:33 +0000

We have barramundi available here in Vancouver, I even did their promo photos. The ones available here are farmed fish and unfortunately have a muddy flavor, not the most palatable.

I’ll have to try this fish at your restaurant when I’m back in Cebu next year!

By: Thel from Florida

Thel from Florida — Fri, 23 May 2014 15:00:28 +0000

Wow, wow, wow–ang sarap niyan:)

By: Marketman

Marketman — Fri, 23 May 2014 09:04:21 +0000

Betty q, thanks for those tips… Will have to try them the next batch of experiments…

By: betty q.

betty q. — Fri, 23 May 2014 07:05:09 +0000

MM…at your restaurant, after making the diagonal slit, do the same on other end so you have the criss cross effect, coat it with egg white first and then dredge with cornstarch…if the fish is too long for the deep fryer, curl the tail end and deep fry upright. When done, the fish looks like it is swimming!

By: may

may — Fri, 23 May 2014 05:37:50 +0000

Yum! Escabeche is one fish recipe i love most, whether its escabecheng galungong, tilapia or lapu lapu. Thanks MM for the tip for a crispier escabeche.

By: Footloose

Footloose — Fri, 23 May 2014 00:56:17 +0000

We have to reckon with three kinds of escabeche at home now: our simple Friday escabeche, the more elaborate Chinese sweet and sour fried whole fish similar to the subject of this post and the Jamaican king fish escoviche with lots and lots of onions, allspice berries and scotch bonnet. I love ‘em all.

By: Betchay

Betchay — Fri, 23 May 2014 00:31:10 +0000

Makes sense….I mean serving the fish upright to retain crispiness. Thanks for the tip!

By: Connie C

Connie C — Thu, 22 May 2014 23:56:22 +0000

After making the slits, Chinese cooks or chefs slide the cutting knife close to the backbone creating a flap up top ( near dorsal fins) leaving some flesh still attached to the backbone . The technic makes sure the thicker flesh cooks with the rest of the fish and gives a nice butterfly effect when positioned as you did in your photo.

Got to have a nice fishpan and a lot of oil for this deep fry! Looks dalish!!!