Goodbye to the mouthwatering lechon or fried chicken, at least for a week; yet never be sad as there is still a wide array of good foods to choose from. With the week-long holiday fast approaching, I will be sharing how-to’s of some Filipino dishes I grew up to. Today’s choice is escabeche.
Escabeche, or sweet and sour fish, is a dish almost all Filipinos from all walks of life love. The texture of fried fish coupled by the aromatic sauce leave you longing for more. I am no chef but hope you find this recipe helpful. Enjoy!
Preparation Time: Approximately 10 minutes
Cook Time: Approximately 20 minutes
- 1 large fish (about 1 to 2 lbs), cleaned and salted
- 1 medium red bell pepper, sliced into strips
- 1 medium red onion, sliced
- 1 cup white vinegar
- 1 teaspoon whole peppercorn
- 5 cloves garlic, crushed
- ½ teaspoon salt
- ¼ cup sugar
- ½ cup cooking oil
- Heat cooking oil in a frying pan then fry the fish until a bit crispy. Set aside afterwards.
- Heat a clean pan and pour in the vinegar. Let it boil.
- Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
- Add the onion 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.
Serving size: 3