Escabeche Recipe
Escabeche, the sweet and sour version of the Western World, introduced by the Spanish to the Philippines during the 1500′s. It is a typical Mediterranean cuisine and which made out of poached or fried fish then marinated in an acidic mixture like vinegar or any citric juice before serving. Having said that this recipe is not exclusive to fish but chicken, rabbit and pork can be used but in Philippines fish is the only choice. The dish is not only found in Spain and Philippines but Panama, Peru, Puerto Rico and Mexico have their own variations.
Due to the size of fish commonly used, this dish is usually served during special occasions such as birthdays and fiesta. A common centrepiece dish which usually replaces the more expensive lechon de leche (whole spit roast young pig), but on my personal opinion this looks more pleasing as a centre dish as the colours in it are vibrant and its less offensive to those who don’t eat pork. A must try for those who loves the flavours of a sweet and sour dish.
Escabeche
2 large whole fish (Kahawai/Australian Salmon, Jackass Morwong/Tarakihi, Snapper) 1 red capsicum, julienned 1 large carrots, julienned ⅔ cup vinegar ½ cup sugar (adjust to your preference) 2 tbsp cornstarch ½ cup tomato puree 1½ cup water 1 large red onion, sliced 1 thumb sized ginger, julienned 6 cloves garlic, minced freshly ground black pepper parsley, chopped salt oil
Season fish with salt and pepper inside and out. Set aside for at least 15 minutes. In a pan, add oil and when the temperature is right for deep frying, place the fish. Deep fry for 10-15 minutes depending on the thickness of the fish. In a separate pan, add oil then sauté garlic, onion and ginger. Add capsicum and carrots, and stir fry for a minute Combine together vinegar, cornstarch, water, sugar, salt, freshly ground black pepper and tomato puree then pour into the pan. Bring to a boil and simmer for 2 minutes. Place the deep fried fish in a fish plate, and pour sauce on top then garnish with chopped parsley. 3.2.2708
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