ESCABECHE (BISUGO FISH)

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 fish, removing scales and innards.

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

Heat cooking 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, onion, and ginger until fragrant, about 2-3 minutes.

Add the vinegar, soy sauce, water, and sugar to the skillet; stir to combine.

Bring the mixture to a simmer and add bay leaves and black pepper.

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

Add sliced carrots and bell peppers, cooking until tender, about 3-5 minutes.

Adjust seasoning with salt and additional sugar if needed.

Garnish with chopped green onion before serving.

Serve hot with steamed rice.

Cooking Techniques

Spice Level:

Allergens