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The word “Escabeche”, refers to a technique of frying fish and then marinating it in a vinegary liquid with onions, spices and herbs. It was introduced by the Spanish to the Philippines during the 1500′s. This is a Mediterranean dish, in which the style of preparation is made by cooking meat in a sweet and sour sauce, usually vinegar and honey.
This Sweet and Sour Dish or Escabeche is not only found in Spain and Philippines but also in Lebanon, Mexico, Panama, Peru, Puerto Rico and Turkey, each having their own versions.
Enjoy watching and hopefully you can try this at home. Taste it yourself. I’m confident that you will like it.
Here’s the easy-to-follow steps in preparing for Escabeche:
ESCABECHE
Sweet and Sour Fish (4-6 servings)
Ingredients:
2 whole fish
vegetable oil for frying
¾ cup vinegar
3 tablespoon ketchup
¼ cup oyster sauce
½ cup water
4 tablespoon brown sugar
1 tablespoon cornstarch (dissolved in 2 tablespoon water)
1 teaspoon ground pepper
1 onion, sliced
1 head of garlic, minced
¼ cup ginger roots
1 red bell pepper
1 green bell pepper
½ cup carrots
Instructions:
(1) Over medium high heat, fry the fish. Set the fish aside
(2) In a separate pan, we make the sauce mixture.
(3) Saute ginger, onion and garlic.
(4) Add carrots. Stir for about 3-5 minutes
(5) Add the bell peppers. Stor for at least 3 minutes
(6) Add water and vinegar. Let it boil.
(7) Add sugar. Mix well.
(8) Add the ground pepper. Continue to boil.
(9) Add cornstarch. Mix well until sauce is thick.
(10) Remove the sauce mixture from the heat.
(11) Pour a desired amount of sauce over your fried fish.
PS.
If you feel like the sauce mixture is too sour, you can add water or sugar.
If it is too sweet, you can add water or vinegar.
Remember :
• Always adjust seasoning to suit your taste.
• Cooking is an art. Express yourselves through it. Create your own craft. No rules. No boundaries. Just do it!
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