Escabeche de Pescado

Ingredients

Fish fillets

1 pound (such as tilapia or bangus)

Cooking oil

for frying

Salt

to taste

Black peppercorns

1 teaspoon

Bay leaves

2 leaves

Green bell pepper

1, sliced

Red bell pepper

1, sliced

Carrots

1, julienned

Onion

1, sliced

Ginger

1-inch piece, sliced

Garlic

4 cloves, minced

Soy sauce

1/4 cup

Vinegar

1/2 cup

Instructions

1. In a large bowl, combine the vinegar, soy sauce, minced garlic, sliced ginger, bay leaves, black peppercorns, and salt. Mix well to create a flavorful marinade.
2. Place the fish fillets in a shallow dish and pour the marinade over them, ensuring the fish is fully coated. Cover and marinate for at least 30 minutes, or up to 2 hours in the refrigerator for a deeper flavor.
3. Heat cooking oil in a frying pan over medium heat. Once hot, carefully add the marinated fish fillets and fry until golden brown and crispy, about 4-5 minutes per side. Remove and set aside on a paper towel-lined plate to absorb excess oil.
4. In the same pan, add the sliced onion, julienned carrots, and sliced bell peppers. Sauté for about 3-4 minutes until the vegetables are slightly softened.
5. Pour the remaining marinade into the pan with the sautéed vegetables and bring to a simmer. Cook for an additional 3-5 minutes to reduce the sauce slightly and infuse the flavors.
6. On a serving platter, arrange the fried fish fillets and generously pour the sautéed sauce and vegetables over them. Garnish with additional sliced bell peppers for a pop of color.
7. Serve hot with steamed jasmine rice or fried rice, allowing the savory sauce to complement the grains.