FISH ESCABECHE RECIPE | HOW TO COOK FISH ESCABECHE | FISH RECIPE | Pepperhona’s Kitchen

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.

Season fish with salt, set aside for 5 minutes.

Heat up the pan and add enough cooking oil for deep frying the fish.

Make sure the temperature is right before frying to avoid the fish from sticking into the pan.

Fry both sides of the fish.

Set aside after frying.

In a separate pan, add oil and sauté garlic, onion, and ginger.

Add the carrots and stir fry for a minute.

Then add the red bell pepper.

Add black pepper, salt, vinegar and sugar.

Let it boil for a minute.

Then add the cornstarch diluted in water.

Bring to a boil for 2 minutes or until the sauce becomes thick.

Place the fried fish on a plate.

Pour the sauce on top.

Garnish with chopped parsley (coriander or spring onion).

Serve and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens