Escabeche sweet & sour fish recipe
Escabeche is also known as sweet and sour fish. This escabeche recipe has a Spanish origin, but there's another Iberian version of this escabeche recipe. The cooked fish is left to be marinated overnight in a sauce made from wine or vinegar.
Servings 5 people
Calories 563kcal
Cost $6
Ingredients
- 1 large fish or 1 lapu-lapu (1 to 2 lbs) cleaned and salted
- 1 medium red bell pepper sliced into strips
- 1 medium red onion sliced
- 1 cup white vinegar
- 5 cloves garlic crushed
- 1 piece ginger 1 inch piece sliced
- 1 tsp whole peppercorn
- 1/2 carrot julienned
- ½ salt salt
- ¼ cup sugar
- ½ cup cooking oil
- 2 tbsp flour for dredging
Instructions
- Dredge the fish in flour on both sides.
- Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
- Heat a clean pan and pour in the vinegar. Let it boil.
- Add sugar, whole peppercorn, ginger, and garlic. Cook for 1 minute.
- Put in the onion, carrot, and red bell pepper. Stir and cook until the vegetables are tender.
- Sprinkle salt and then stir.
- Put in the fried fish. Cook for 2 to 3 minutes.
- Turn off heat and transfer to a serving plate.
- Serve. Share and enjoy!
Nutrition
Calories: 563kcal
