Teresa's Recipes
Escabeche de Pescado
Escabeche de Pescado is a vibrant and tangy Filipino delicacy, where succulent fried fish is enveloped in a delicious marinade that marries the flavors of vinegar, soy sauce, and spices. This dish not only tantalizes your taste buds but also brings a colorful presentation to your table, making it a perfect centerpiece for family gatherings. Traditionally, this dish has roots in Spanish cuisine, reflecting the Philippines' rich history of culinary fusion. Whether enjoyed on its own or paired with steamed rice, Escabeche de Pescado is a delightful experience that showcases the heart of Filipino cooking.
Ingredients
- 1 pound (such as tilapia or bangus) Fish fillets
- for frying Cooking oil
- to taste Salt
- 1 teaspoon Black peppercorns
- 2 leaves Bay leaves
- 1, sliced Green bell pepper
- 1, sliced Red bell pepper
- 1, julienned Carrots
- 1, sliced Onion
- 1-inch piece, sliced Ginger
- 4 cloves, minced Garlic
- 1/4 cup Soy sauce
- 1/2 cup Vinegar
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Marinating Time: 30 minutes
- Cook Time: 15 minutes
- Calories: 320
- Fat: 15g
- Carbs: 20g
- Protein: 28g
- Sodium: 600mg
- Sugar: 3g
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve hot with steamed jasmine rice or fried rice, allowing the savory sauce to complement the grains.
Tips
- For a spicier version, add sliced Thai chili peppers to the marinade.
- Feel free to use other types of fish such as salmon or snapper, adjusting the cooking time as necessary.
- If you prefer a less tangy flavor, reduce the amount of vinegar and add a teaspoon of sugar to balance the taste.