CHINESE STYLE FISH ESCABECHE RECIPE

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while maintaining acidity.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less salty.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey provides natural sweetness with a distinct flavor.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

Clean and prepare the sea bass fish, removing scales and innards.

Rinse the fish under cold water and pat dry with paper towels.

Coat the fish in flour.

Heat oil in a large skillet over medium heat until shimmering.

Fry the fish until golden brown on both sides, about 4-5 minutes per side.

Remove the fish from the skillet and drain on paper towels.

In the same skillet, sauté garlic and ginger until fragrant, about 2-3 minutes.

Add oyster sauce, sticky soy sauce, soy sauce, rice wine, mirin, water, sesame oil, and sugar to the skillet; stir to combine.

Bring the mixture to a simmer and add black pepper.

Add the fried fish back into the skillet, spooning the sauce over it.

Garnish with sliced green onion, coriander, and red chili before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens