Tuesday, September 27, 2011


Escabeche is an old time Filipino recipe known as Escabeche (Sweet and Sour Fish) is highly rated as the most common dish which often available on any events or occasion. It is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines.

Preparations for Escabeche


1/4 cup kosher salt
2 bay leaves
2 mashed garlic cloves
1 hot chile, cut in half
1/4 cup olive oil
1 large onion, sliced into half-moons
1 t. black peppercorns
1/2 t. cumin seeds
1 t. dried thyme leaves
1 t. coriander seed
1 T. dried oregano leaves
1 cup fish or chicken broth
1 cup white wine
1 cup white wine vinegar
2 more bay leaves
1 lb fish fillets, cut into 2-3 inch pieces

Cooking Instructions:

Clean the fish and slit it open. Let it stand for few minutes and drain well. Sprinkle fish with 1 tbsp salt. In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside. In the same skillet, sauté the garlic until light brown, then sauté onion. Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper. Add soy sauce, vinegar, water and sugar. Salt and pepper to taste. When the mixture boils, add flour to thicken. Then, add the fish. Cover the skillet and simmer for 5 minutes.