Escabeche

Name: Escabeche
Yield: Serves 4
Cuisine: Philippines
Ingredients: 1 green bell pepper, cored and julienned; ¼ cup rice vinegar; 2 tablespoons freshly squeezed kalamansi lime juice or lemon juice; 1 tablespoon sugar; 1 red bell pepper, cored and julienned; 1 cup fish stock or water; 1 large onion, thinly sliced; freshly ground black pepper; One 4-pound whole sea bass or snapper, or four ½-pound tanguigue [mackerel] steaks; 3 garlic cloves, peeled and thinly sliced; All-purpose flour, for dredging; ¼ cup canola oil, plus additional for frying; One 1-inch piece ginger, peeled and julienned; One 1-inch piece fresh turmeric, peeled and finely chopped (optional); Sea salt

Preparation info

Serves
4

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Today’s escabeche is a fried fish dish with a sweet and sour sauce that is more Chinese than Spanish. This recipe for fried mackerel in a sweet and sour sauce is adapted from Glenda Rosales-Barretto’s book Flavors of the Philippines, and is called Tanguigue Escabeche [Mackerel in Garlic-Turmeric Sauce]. If whole sea bass or snapper are unavailable, an equal weight of mackerel steaks can be substituted. Score both sides of the whole fi

Ingredients

Asia
Philippines
Fish course
Pescatarian
South East Asia

Ingredients

Method