Mackerel (Alumahan) Escabeche Recipe

Serves/Makes: 2 - 4 servings

Ingredients:

  • 2 whole medium-sized long-jawed mackerel (alumahan), total weight about 1 to 1 1/2 pounds (you can use pompano, lapu-lapu or tilapia as substitute)
  • Salt and freshly grated black pepper to taste
  • 2 to 3 cups cooking oil depending on the size of your fish and the size of the skillet) for deep frying
  • 1 carrot, julienned
  • 3 stalks celery, cut diagonally into 1 inch lengths
  • 1 onion, halved and sliced thinly
  • 1 teaspoon finely minced garlic
  • 1 teaspoon finely chopped ginger
  • 3/4 cup freshly-squeezed calamansi or lemon juice
  • 1 cup water
  • 1 teaspoon salt
  • 3/4 cup (or more, depending on your taste) light brown sugar
  • 1 tablespoon tapioca or corn starch
How to cook Mackerel (Alumahan) Escabeche:
  • Wash and clean the fish. Score (means to make slashes across the body) the fish and season with salt and pepper inside and out.
  • Heat a heavy skillet or wok. Pour in the cooking oil and heat until smoking. Over very high heat, deep fry the fish one at a time if your skillet or wok cannot hold both of them at the same time.
  • Cook until the outside is golden and quite crisp. Turn the fish over to cook both sides evenly.
  • Drain on paper towels and arrange on a serving platter. Keep warm.
  • Make the sauce. Mix together the calamansi or lemon juice, sugar, salt and starch.
  • In a small saucepan, place 2 tablespoons of the hot oil from the skillet. Reheat.
  • Saute the garlic and ginger until fragrant. Add the carrot and celery and cook over high heat, stirring, for about 45 seconds.
  • Add the sliced onion and cook for another 20 seconds. Pour in the calamansi mixture and cook, stirring, until thick and clear.Ladle the sauce and vegetables over the fried fish.
  • Serve the Escabeche at once with freshly steamed white rice.
Mackerel (Alumahan) Escabeche recipe

Note(s):

The Escabeche (Fish with Pickled Vegetables) recipe very easy to prepare and so good!

Comment(s):

The Escabeche (Fish with Pickled Vegetables) another delicious Filipino dish is the sweet and sour fish. A Chinese origin but well-loved by almost all Filipinos. Escabeche refers to an ancient style of cooking meat that ends with a long soaking in vinegar or citrus juice before the dish is served cold. Best kind of fishes to be used in this recipe are the meaty but less bony like pompano, lapu-lapu or tilapia.

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.


This recipe for Mackerel (Alumahan) Escabeche serves/makes: 2 - 4 servings

The Mackerel (Alumahan) Escabeche recipe is adopted from The Philippine Cookbook.

Main Ingredient: Mackerel (more Mackerel recipes)
Preparation Method: Deep Fried (more Deep Fried recipes)
Cuisine: Filipino (more Filipino recipes)

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