3 - 4
How to cook Filipino Escabeche
- 12 ounces red snapper
- 1 teaspoon salt
- 1/4 cup flour
- 1/4 cup butter or margarine
- 1 cup green bell pepper, sliced
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1 1/2 cups water
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon grated fresh ginger
- Sprinkle fish with salt, and lightly flour. In a large skillet, melt butter and brown fish on both sides. Remove fish and set aside.
- To the dripping in the skillet, add onion, pepper, and garlic; saute until golden.
- Stir in 1 tablespoon flour, water, vinegar, soy sauce, ginger, and 1/2 teaspoon salt.
- Bring to a boil and return fish to the skillet.
- Cover and cook until fish flakes easily, about 2 to 3 minutes.
- Serve the Filipino Escabeche with steamed white rice.
The Filipino Escabeche recipe easy to prepare and so good!
Escabeche 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. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence.
In the Philippines, this dish would be made from a whole 2-pound fish, with the head removed. You can use a red or yellow capsicum in place of the green pepper, if desired.
This recipe for Filipino Escabeche serves/makes: 3 - 4
The Filipino Escabeche recipe is adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Snapper
Preparation Method: Poached/Simmered