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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
- 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
- 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.
Dietary Information
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
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