How to Cook Fish Escabeche (Filipino Style)
Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish or meat (escabeche of chicken, rabbit or pork is common in Spain) marinated and cooked in an acidic mixture (vinegar) and sometimes colored with pimenton (Spanish paprika) or saffron. In central or South America the recipes differ from country to country, sometimes including the prior frying of the ingredient to later marinate.
The dish is also popular in the Philippines and Guam, both former Spanish colonies, where it is the closest to the original Spanish version: just adapting the type of fish used to the ones locally available, but respecting the original technique.
Ingredients:
2 big or 3-4 medium Fish (any kind)
1 medium Carrot (flower cut)
1 Large Red Onion (sliced)
5 Gloves garlic (strips)
2 Thumbsized Ginger (strips)
1 small Green and Red bell pepper (strips)
oil for frying and sauteeing
salt
1 1/2 tbsp flour or cornstarch + 3 tbsp water
Wansoy (garnish)
Sauce:
1 cup Water
2 tbsp Soysauce
4 tbsp Red Cane Vinegar
3 spoonful Brown Sugar
1 tsp whole Black Pepper
1 Bayleaf
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Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish or meat (escabeche of chicken, rabbit or pork is common in Spain) marinated and cooked in an acidic mixture (vinegar) and sometimes colored with pimenton (Spanish paprika) or saffron. In central or South America the recipes differ from country to country, sometimes including the prior frying of the ingredient to later marinate.
The dish is also popular in the Philippines and Guam, both former Spanish colonies, where it is the closest to the original Spanish version: just adapting the type of fish used to the ones locally available, but respecting the original technique.
Ingredients:
2 big or 3-4 medium Fish (any kind)
1 medium Carrot (flower cut)
1 Large Red Onion (sliced)
5 Gloves garlic (strips)
2 Thumbsized Ginger (strips)
1 small Green and Red bell pepper (strips)
oil for frying and sauteeing
salt
1 1/2 tbsp flour or cornstarch + 3 tbsp water
Wansoy (garnish)
Sauce:
1 cup Water
2 tbsp Soysauce
4 tbsp Red Cane Vinegar
3 spoonful Brown Sugar
1 tsp whole Black Pepper
1 Bayleaf
Best Smart Induction Rice Cooker:
http://fas.st/Rhe31y
http://grbe.st/tfJzLF
Best Smart Induction Cooker:
http://fas.st/mSdnr
http://grbe.st/_IGb3t
Best Smart Electric Kettle:
http://fas.st/o5st8
http://grbe.st/89xBC
Best Smart Water Purifier:
http://grbe.st/Tsmh4o
http://fas.st/3koVf
Best Smart Air Purifier:
http://grbe.st/MfMNM
http://fas.st/zLbLC3
Support Little Chef - Hit Subscribe Button!!! YumYum.
Email: cooking@littlechef.asia | littlechef.asia@gmail.com
FB: https://facebook.com/LittleChef.Asia/
TW: https://twitter.com/littlechefasia
IG: https://www.instagram.com/littlechefasia
Website:
http://littlechefasia.com
#littlechefasia #fishescabeche #escabeche
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