Escabeche

Escabeche

Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar, but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines.



Recipe Name: Escabeche

Preparation Time: 15 minutes

Total Cooking Time: 30 minutes

Makes About/Servings: 4-5

Ingredients:

1 piece Grouper or (Lapu-lapu)

1/4 cup All-purpose flour, for dredging

salt and pepper, to season fish

½ cup vinegar

1 cup water

1/3 cup brown sugar

2 teaspoons soy sauce

2 tablespoons Cornstarch, dissolved in 1/4 c water

2 tablespoons cooking oil, for sauteing

3 cloves garlic, minced

1 medium onion, cut in strips

1 thumbsize ginger, grated

½ cup red and green pepper, sliced in strips

1 carrot, cut in strips

Procedure:

1. Season the fish with salt and pepper. Dredge it in flour and deep fry.

2. Mix together the vinegar, water, brown sugar and soy sauce. Set aside.

3. Heat up the pan with oil, saute the garlic and ginger.

4. Put in the onion, carrots and the red and green bell peppers. Cook for a minute.

5. Add the vinegar mixture from Step 2 and bring it to a boil. Do not stir until it comes to a boil.

6. Add the dissolved cornstarch, stir and cook until the sauce becomes thick.

7. Put the fried fish on a serving platter and pour the sauce on top.

8. Serve with rice.

Tips and Tricks:

You can use any type of fish that you like, or even ready-made battered fish fillets found frozen in supermarkets.

For a healthier alternative, poaching instead of frying the fish is more advisable.