How to cook fish escabeche pinoy recipes
Recipes in this Video
Fish Escabeche is a beloved dish in the Philippines, often enjoyed during special occasions and family gatherings. This dish showcases the Filipino penchant for bold flavors, combining vinegar and soy sauce to create a tangy and savory sauce that complements the fried fish beautifully. Variations exist across regions, with some incorporating additional vegetables or spices, reflecting local tastes and ingredients.
Ingredients
- ●fish
- ●vinegar
- ●soy sauce
- ●garlic
- ●onion
- ●ginger
- ●carrot
- ●bell pepper
- ●green onion
- ●bay leaves
- ●black pepper
- ●salt
- ●sugar
- ●water
- ●cooking oil
Instructions
- 1Clean and prepare the fish, removing scales and innards.
- 2Rinse the fish under cold water and pat dry with paper towels.
- 3Heat cooking oil in a large skillet over medium heat until shimmering.
- 4Fry the fish until golden brown on both sides, about 4-5 minutes per side.
- 5Remove the fish from the skillet and drain on paper towels.
- 6In the same skillet, sauté garlic, onion, and ginger until fragrant, about 2-3 minutes.
- 7Add the vinegar, soy sauce, water, and sugar to the skillet; stir to combine.
- 8Bring the mixture to a simmer and add bay leaves and black pepper.
- 9Add the fried fish back into the skillet, spooning the sauce over it.
- 10Add sliced carrots and bell peppers, cooking until tender, about 3-5 minutes.
- 11Adjust seasoning with salt and additional sugar if needed.
- 12Garnish with chopped green onion before serving.
- 13Serve hot with steamed rice.
Ingredient Alternatives
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.
Techniques
Equipment
Also Known As
Dried Fish Escabeche is a beloved Filipino dish that highlights the country's rich tradition of preserving fish through drying. This method not only enhances the flavor but also allows for a longer shelf life, making it a staple in many households. Traditionally served as a main dish, it reflects the Filipino love for bold flavors, combining the salty taste of dried fish with a tangy, sweet sauce. Today, variations exist across the Philippines, with each region adding its unique twist, making it a versatile dish enjoyed by many.
Ingredients
- ●dried fish
- ●onion
- ●garlic
- ●ginger
- ●bell pepper
- ●carrot
- ●vinegar
- ●sugar
- ●soy sauce
- ●water
- ●black pepper
- ●salt
- ●green onions
- ●cooking oil
Instructions
- 1Soak the dried fish in water for 30 minutes to soften.
- 2Rinse the fish and pat dry with paper towels.
- 3Heat cooking oil in a pan over medium heat.
- 4Fry the dried fish until golden brown and crispy, about 3-5 minutes per side.
- 5Remove the fish and set aside on paper towels to drain excess oil.
- 6In the same pan, sauté onion, garlic, and ginger until fragrant, about 2-3 minutes.
- 7Add bell pepper and carrot, cooking until slightly tender, about 3 minutes.
- 8Pour in vinegar and water, then add sugar, soy sauce, black pepper, and salt.
- 9Bring to a simmer and cook for 5 minutes to blend flavors.
- 10Add the fried fish back into the pan, gently mixing to coat with the sauce.
- 11Cook for an additional 2-3 minutes, then remove from heat.
- 12Garnish with chopped green onions before serving.
Ingredient Alternatives
dried fish
Healthier: grilled fish
Cheaper: canned fish
Canned fish is often less expensive and more accessible.
vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
White vinegar is typically cheaper and has a similar acidity.
sugar
Healthier: honey
Cheaper: brown sugar
Brown sugar provides similar sweetness at a lower cost.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Tamari can be a gluten-free alternative at a similar price.
Techniques
Equipment
Also Known As
Ingredients
- ●2 whole fish (snapper or tilapia), cleaned and scaled
- ●1 cup vinegar
- ●1/2 cup water
- ●1 onion, sliced
- ●1 bell pepper, sliced
- ●2 cloves garlic, minced
- ●1 tsp thyme
- ●1 tsp allspice
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/2 cup carrots, julienned
- ●1/4 cup green onions, chopped
- ●2 tbsp vegetable oil
Instructions
- 1Heat the vegetable oil in a large skillet over medium heat.
- 2Season the fish with salt and black pepper, then add to the skillet. Cook for about 5 minutes on each side until golden brown. Remove the fish and set aside.
- 3In the same skillet, add the sliced onion, bell pepper, and garlic. Sauté until the vegetables are soft, about 3-4 minutes.
- 4Add the vinegar, water, thyme, allspice, and carrots to the skillet. Bring to a boil.
- 5Reduce the heat and let the mixture simmer for about 5 minutes.
- 6Return the fish to the skillet, spooning the sauce over the top. Cover and cook for an additional 5 minutes.
- 7Remove from heat and let it sit for a few minutes to absorb the flavors.
- 8Garnish with chopped green onions before serving.
Equipment
Fish Escabeche is a traditional dish in various cultures, often featuring marinated fish served with vegetables and sometimes topped with eggs.
Ingredients
- ●1 lb fish fillets (such as tilapia or snapper)
- ●1/2 cup vinegar
- ●1/4 cup water
- ●1/4 cup olive oil
- ●1 onion, thinly sliced
- ●1 bell pepper, thinly sliced
- ●2 cloves garlic, minced
- ●1 tsp black peppercorns
- ●1 tsp salt
- ●1/2 tsp oregano
- ●2 hard-boiled eggs, sliced
- ●Fresh cilantro for garnish
Instructions
- 1In a large skillet, heat the olive oil over medium heat.
- 2Add the sliced onion and bell pepper, sautéing until they are soft, about 5 minutes.
- 3Stir in the minced garlic and cook for an additional minute until fragrant.
- 4Add the vinegar, water, black peppercorns, salt, and oregano to the skillet, bringing the mixture to a simmer.
- 5Carefully add the fish fillets to the skillet, cooking for about 5-7 minutes on each side or until the fish is cooked through and flakes easily with a fork.
- 6Once the fish is cooked, remove it from the skillet and place it on a serving platter.
- 7Pour the remaining sauce and vegetables over the fish.
- 8Top the fish with sliced hard-boiled eggs and garnish with fresh cilantro before serving.
Equipment
Ingredients
- ●4 fish fillets (such as tilapia or snapper)
- ●1/2 cup vinegar
- ●1/4 cup water
- ●1/4 cup olive oil
- ●1 onion, thinly sliced
- ●1 bell pepper, thinly sliced
- ●2 cloves garlic, minced
- ●1 tsp black peppercorns
- ●1 bay leaf
- ●1/2 tsp salt
- ●1/2 tsp sugar
- ●1/2 tsp paprika
- ●1/4 tsp chili flakes (optional)
Instructions
- 1In a bowl, mix vinegar, water, olive oil, salt, sugar, paprika, and chili flakes to create the marinade.
- 2In a pan, heat olive oil over medium heat and sauté the onion, bell pepper, and garlic until softened.
- 3Add the black peppercorns and bay leaf to the pan, stirring for a minute.
- 4Place the fish fillets in the pan and pour the marinade over them.
- 5Cover the pan and let it simmer for about 10-15 minutes until the fish is cooked through.
- 6Remove the pan from heat and let it cool to room temperature.
- 7Once cooled, transfer the fish and marinade to a serving dish.
- 8Refrigerate for at least 2 hours to allow the flavors to meld.
- 9Serve chilled or at room temperature as an appetizer or main dish.
Equipment
Ingredients
- ●4 pieces of fish fillets (such as tilapia or snapper)
- ●1 cup all-purpose flour
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 cup vegetable oil (for frying)
- ●1/2 cup vinegar
- ●1/2 cup water
- ●1 onion, thinly sliced
- ●1 carrot, julienned
- ●1 bell pepper, sliced
- ●2 cloves garlic, minced
- ●1 tsp sugar
- ●1/2 tsp oregano
- ●1/2 tsp black pepper
- ●1/2 tsp salt
Instructions
- 1In a bowl, mix the flour, salt, black pepper, and paprika.
- 2Dredge the fish fillets in the flour mixture until well coated.
- 3In a large skillet, heat the vegetable oil over medium heat.
- 4Fry the fish fillets for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- 5In a separate saucepan, combine vinegar, water, onion, carrot, bell pepper, garlic, sugar, oregano, black pepper, and salt.
- 6Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes until the vegetables are tender.
- 7Place the fried fish in a serving dish and pour the escabeche sauce over the top.
- 8Let it marinate for at least 30 minutes before serving to enhance the flavors.
- 9Serve chilled or at room temperature.
Equipment
Escabeche Tilapia is a beloved dish in the Philippines, showcasing the influence of Spanish cuisine on Filipino cooking. Traditionally, it features fried fish served with a sweet and sour sauce made from vinegar and sugar, often enjoyed during family gatherings or special occasions. Modern variations may include different types of fish or additional vegetables, making it a versatile dish that resonates with many.
Ingredients
- ●tilapia
- ●salt
- ●black pepper
- ●cornstarch
- ●vegetable oil
- ●garlic
- ●onion
- ●carrot
- ●bell pepper
- ●ginger
- ●vinegar
- ●sugar
- ●soy sauce
- ●water
- ●green onions
Instructions
- 1Clean and gut the tilapia, then pat dry with paper towels.
- 2Season the tilapia with salt and black pepper on both sides.
- 3Coat the tilapia in cornstarch, shaking off excess.
- 4Heat vegetable oil in a pan over medium-high heat until shimmering.
- 5Fry the tilapia for 4-5 minutes on each side until golden brown and cooked through.
- 6Remove the tilapia from the pan and drain on paper towels.
- 7In the same pan, sauté garlic, onion, and ginger until fragrant, about 2-3 minutes.
- 8Add sliced carrots and bell peppers, cooking until slightly tender, about 3-4 minutes.
- 9Pour in vinegar, soy sauce, sugar, and water, stirring to combine.
- 10Bring the mixture to a simmer and cook for 5 minutes to meld flavors.
- 11Return the fried tilapia to the pan, spooning the sauce over the fish.
- 12Simmer for an additional 2-3 minutes to heat through.
- 13Garnish with chopped green onions before serving.
Ingredient Alternatives
cornstarch
Healthier: arrowroot starch
Cheaper: all-purpose flour
Arrowroot provides a gluten-free option while maintaining crispiness.
vegetable oil
Healthier: coconut oil
Cheaper: canola oil
Coconut oil adds flavor and is healthier, while canola is budget-friendly.
Techniques
Equipment
Also Known As
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