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Super easy Escabeche Fish Sliders made with a quick banana ketchup sauce and topped with atchara. It’s all hugged with mini pillowy pandesal.
I’ve made Escabeche here before. You can have a peek at this recipe for a more traditional-ish take. This recipe is so so simple. It uses Filipino pantry staples and some frozen battered fish. Great to make for outdoor parties as it comes together oh so quick.
For the sauce you will need Filipino Banana Ketchup, Vinegar and Mayo. I used Kewpie here.
The ratio is quite simple. For every 3 tablespoons of Banana Ketchup add in 1 Tablespoon of Vinegar and 1 Tablespoon of Mayo. Mix it all in a small bowl until smooth.
To make the Escabeche Fish Sliders you will need cooked battered fish, toasted pandesal that has been slathered with butter and atchara.
First the cooked battered fish is dipped into the sauce.
Then it’s placed on top of the toasted mini pandesal.
Next you add some atchara on top of the fish.
Finally finish off the Escabeche Fish Sliders with the other half of the pandesal. I mean that is it. Apart from mixing the sauce, cooking the fish and toasting the pandesal it all can be done in under 30 minutes. The sauce in this recipe can coat about 6 mini battered fish.
I got mine from Seafood City from a maker called Bread Basket Daly City. You can also order from them direct here: https://www.breadbasketdalycity.com.
Right now they are selling through Amazon. You can find it by clicking here.
You can find them in the frozen section of your grocery store.
Yes you can! Just make sure the fish and the bread are the same size.
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