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Escabeche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

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


Ingredients

Scale
  • 2 large whole fish (Kahawai/Australian Salmon, Jackass Morwong/Tarakihi, Snapper)
  • 1 red capsicum, julienned
  • 1 large carrots, julienned
  • 2/3 cup cane vinegar
  • 1/2 cup sugar (adjust to your preference)
  • 2 tbsp cornstarch
  • 1/2 cup tomato puree
  • 1 1/2 cup water
  • 1 large red onion, sliced
  • 1 thumb sized ginger, julienned
  • 6 cloves garlic, minced
  • freshly ground black pepper
  • parsley, chopped
  • salt
  • oil

Instructions

  1. Season fish with salt and pepper inside and out. Set aside for at least 15 minutes.
  2. 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.
  3. In a separate pan, add oil then sauté garlic, onion and ginger.
  4. Add capsicum and carrots, and stir fry for a minute
  5. 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.
  6. Place the deep fried fish in a fish plate, and pour sauce on top then garnish with chopped parsley.


Nutrition

  • Serving Size: 686 g
  • Calories: 670 kcal
  • Sugar: 29.17 g
  • Sodium: 3950 mg
  • Fat: 47.18 g
  • Saturated Fat: 6.439 g
  • Unsaturated Fat: ‭38.589‬
  • Trans Fat: 0.036 g
  • Carbohydrates: 65.92 g
  • Fiber: 14.6 g
  • Protein: 5.22 g
  • Cholesterol: 0 mg