Escabeche is a type of sweet and sour fish recipe, actually fried fish garnished with sauce, a mixture of boiled vinegar, sugar, soy sauce & cornstarch added with sauteed garlic, onions, ginger and bell pepper for a healthier taste of vegetables.
I enjoy eating fish dishes with sauce than fried fish as it is. I am always excited to have this dish because I personally think that the result of fried fish being cooked in any type of sauce is truly delectable. 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 eating fried fish with a hint of atchara (papaya pickles).
Try this recipe a very easy one for a daily dish or for special occasions.
- one whole fleshy fish (choice of lapulapu, red snapper, carp, tilapia or mackerel); can be sliced if desired
- 1 tsp salt
- 1 tsp pepper
- 1 tsp minced garlic
- 1 tbsp ginger root, cut into thin strips
- 1/2 cup sliced white onions
- 1 cup red, orange and green bell peppers, cut into strips
- 2 tbsp lard or oil
- 2 cups water
- 1/4 cup vinegar
- 1/4 cup sugar
- 3 tbsp soy sauce
- 2 tbsp cornstarch
- a pinch of msg. (optional)
- Rub the fish with salt and pepper, then deep-fry in very hot oil. Set aside.
- In a skillet, lightly saute garlic, ginger, onions and bell peppers in lard or oil. Don’t overcook the onions and bell peppers. Set aside.
- In the pan, mix together the water, vinegar, sugar, soy sauce, corn starch, salt, msg. and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.
- Place the fish on a platter and pour over it the sauce prepared in step 3.
- Arrange the sauteed ginger, onions and peppers on top of the fish and serve with steamed rice.