Escabeche is a type of sweet and sour fish recipe. There are many version of Escabeche around. This version that we have here is probably the most simple of all. However, the taste will not be as simple as it seems because this recipe has all the good flavors in it.Not to be mistaken as Ceviche — which is a South American favorite that makes use of raw fish — like kilawin. Filipino Escabeche requires the fish to be fried and cooked in vinegar.
I grew-up eating different kinds of fish. I enjoy both fried fish dishes and fish dishes with sauce. I’m continuously excited to own this dish as a result of I in person suppose that the results of deep-fried fish being well-done in any sort of sauce is really amazing. You get the good flavor of the sauce while enjoying the texture of the fish — which is not too soft at all. Having escabeche is like uptake deep-fried fish with a touch of atchara.
Try this Escabeche Recipe and let me know what you think.
(This post has affiliate links) Ingredients: 1 large fish 1 to 2 lbs, cleaned and salted 1 medium red bell pepper sliced into strips 1 medium red onion sliced 1 cup white vinegar 5 cloves garlic crushed 1 teaspoon whole peppercorn 1/2 teaspoon salt 1/4 cup sugar 1/2 cup cooking oil Instructions: 1. Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside. 2. Heat a clean pan and pour-in the vinegar. Let boil. 3. Add sugar, whole peppercorn, and garlic. Cook for 1 minute. 4. Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender. 5. Sprinkle salt and then stir. 6. Put-in the fried fish. Cook for 2 to 3 minutes. 7. Turn-off heat and transfer to a serving plate. 8. Serve. Share and enjoy!