"Are you craving for a fish dish that is a little tangy and piquant in flavor? Here's a simple recipe that would satisfy your lunchtime festivities at home."
WHAT IS FISH ESCABECHE?
Fish escabeche is a favorite among large gatherings of people and Filipino families because of its ideal balance of sweet and sour taste. One reason is that this dish could quickly catch your attention on the dining table because of its warm, pleasant appeal. The contrasting flavors of the usual main ingredients such as vinegar and bell pepper enhance its acidic and vibrant flavor. However, in this recipe, I decided to use tamarind sauce instead of vinegar since my children are not very fond with the taste of vinegar. But that is optional. You can use vinegar as the typical ingredient of this dish. Escabeche is a fantastic dish that is also really simple to make!
A LITTLE HISTORY
You might assume that escabeche, a sweet and sour dish, would be served at Chinese restaurants alongside dishes like sweet and sour pork or orange chicken. That isn't true at all, though! Escabeche truly has Latin American and Spanish roots. Its origins are from Spain from the Spanish word escabeche, which is used to describe a dish as being pickled, a great way of keeping food from spoiling in the days before refrigeration. The dish has been so much loved by the Filipinos throughout the years which made it part of our daily meals and even served in special occasions, perhaps nowadays can be considered as a local delicacy.
For this recipe, fish is the usual main ingredient. The benefit of being in an archipelago is having ready access to fish! Our markets' aisles are lined with fresh fish, both wet and dry. Choosing the right type of fish to employ is crucial. For my fish escabeche, I usually use the red Lapu-lapu or Grouper.
RECIPE PROPER
Enjoy our easy recipe video along with a written version of ingredients list and cooking procedures:
WRITTEN RECIPE:
Serves 5 person
Cooking time: 30 min
Cuisine: Filipino
Course: Main Dish
INGREDIENTS:
Main ingredients:
Canola Cooking Oil
2 tbsp - Tamarind Sauce
Fish Sauce
Ground Black Pepper
Sea Salt
5 pcs – Medium size Lapu-lapu (red grouper)
1 med. Size – Carrot (stringed)
3 pcs – Green Chili Pepper
1 pc- Green Bell Pepper (stringed)
4 tsp – Sugar
6 pcs – Dried red chili pepper (optional)
Corn Starch slurry – quantity as needed
Chopped minced aromatics:
½ medium sized – White Onion
3 cloves – Garlic
1 pc – med sized Tomato
Stringed Aromatics (quantity as needed):
Ginger
Scallions
Lemongrass
COOKING INSTRUCTIONS:
1ST STEP – FRYING THE FISH
1. Heat the pan to medium-high for frying fish. Place the fish in the hot oil and give it time to fry. To get a great color and to prevent injuring the skin and sensitive flesh, avoid turning the fish constantly. Once the fish has been cooked properly, it will slide right out of the pan even without scraping the bottom.
2. Flip the fish once only.
3. After frying, place the fish in a plate with kitchen paper.
2nd STEP – MAKING ESCABECHE SAUCE AND TOPPINGS
1. In a separate pan, sauté the ingredients, first, all the aromatics using Canola Oil in medium heat. Onion, Garlic and Ginger.
2. Add the tomatoes.
3. Add carrots.
4. Add ¼ cups water or as needed.
5. Add lemongrass.
6. Add 2 tbsp. Tamarind Sauce or paste.
7. Add 4 tbsp – Sugar
8. Add Green Chili Pepper
9. Add 6 pcs – dry Red Chili Pepper (whole with others chopped or cut with scissors) This is optional.
10. Add Corn Starch slurry (quantity as needed)
11. Add Fish sauce as needed.
12. Add Green Bell Pepper.
3rd STEP – PLATING AND SERVING
1. Arrange the Fish on the serving plate based on your own design.
2. Pour the Escabeche sauce on top of the fried fish.
3. Add scallions for garnishing.
4. Serve while it’s hot with steamed rice.
KAIN TAYO!!!
LUTOMOTTO, SARAP NITO!!!
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