Fish Escabeche – Kusina ED


Fish Escabeche

Posted by Johann Lubaton on

How do you like your fish cooked? I like it mine Escabeche style. Many of us Filipinos have eaten escabeche I believe it is one of the most common food eaten in the household. No surprise since Philippines is surrounded with thousands of islands and fish is a staple food aside from rice. 

I grow up in a small town and our house is near the beach. We are lucky enough that we get fresh fish every day. Every time fisherman's came back from fishing from dawn to morning, my dad goes to the beach shores and wait for approaching fisherman's or we call it "tagbo" in our dialect to buy fish from them before they sell it to fish vendors in the market. I remember he always make escabeche every time he gets a nice good size of fish. Ever since it's always been my favorite way of cooking fish, and now I get a chance to cook them and show you how it's done the way my dad cooks it back home in PI.

Escabeche basically is a fried fish smothered in sweet and sour sauce with spices and veggies. You can use any kind of fish you like and I recommend a large size it's good for family sharing. :) The tangy flavor of the sauce complements very well on the crispy fried fish. Delicious!  I can't wait for you to try it! Below is the recipe and let me know what you think on the comment section. Happy cooking! 

Ingredients:

1 (1-3 lbs) whole fish 
Salt and pepper to taste
Cooking oil
1 small red bell pepper, julienne cut
1 small yellow bell pepper. julienne cut
1 thumb size ginger, julienne cut
1 small red onion, julienne cut
3 cloves garlic, minced
200 grams pineapple juice with chunks
1 cup rice wine vinegar
1 cup pineapple juice
1 cup water
1/2 cup white sugar
3 tbsp. ketchup
2 tbsp. soy sauce
1 tsp. cornstarch 
1 tbsp. water

Procedure:

1. Make the sauce. On a small pot heat oil then sauté garlic, onion, ginger.
2. Add the bell peppers then continue sautéing for 1 minute.
3. Add the rest of the ingredients except for cornstarch and 1tbsp of water. 
4. Mix the sauce very well and let it boil. 
5. On a small bowl, mix the cornstarch and water together to make a slurry (thickening agent). 
6. When the sauce is boiling add the slurry. Constantly stir until sauce is thicken like syrup consistency. 
7. Simmer the sauce for about 10 mins at low heat. 
8. On a separate pan, heat oil for 3 minutes.
9. Season the fish with salt and pepper then fry until cook. I recommend deep frying for larger fish.
10. Once cooked, place the fish on a serving plate then add the sauce on top and the pineapple chunks.  

TIP: When frying large fish, with a sharp knife make a slit on both side of the fish before frying. It helps cook the fish faster and evenly. 

 

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