FISH ESCABECHE RECIPE
The Fish Escabeche Recipe from the Philippines which is much like Central and South America's style of cooking has enough vinegar plus added ingredients to complete it.
Provided by Pilipinas Recipes
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
- Heat a clean pan and pour in the vinegar. Let boil.
- Add sugar, whole peppercorn, and garlic.
- Cook for 1 minute.
- Put-in 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.
- Serve while hot.
Nutrition Facts : ServingSize 1, Calories 310 calories, Sugar 4 g, Sodium 459 mg, Fat 3 g, SaturatedFat 1 g, UnsaturatedFat 2 g, TransFat 0 g, Carbohydrate 25 g, Fiber 4 g, Protein 45 g, Cholesterol 152 mg
RICK'S SEARED FISH IN ESCABECHE
In chef Rick Bayless's escabeche recipe, tangy fruit vinegar and water replace the richer, heavier flavors of wine and stock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 14
Steps:
- In a large, well-seasoned cast-iron or nonstick skillet, heat 1/2 cup oil over medium-high heat. Pat fish dry. Working in batches if necessary, cook in a single uncrowded layer until brown, 3 to 4 minutes. Turn, and cook until second side is brown and fish flakes under firm pressure, 2 to 3 minutes more. Remove to a plate, and set aside. Discard oil from pan.
- Reduce heat to medium, and add remaining tablespoon oil. When hot, add onions, carrots, and garlic. Cook, stirring frequently, until onions are translucent and carrots are almost soft, about 5 minutes. Meanwhile, combine cloves and black pepper in a mortar and pestle or in a spice grinder, and process until coarsely ground. Add to vegetables, along with stock, vinegar, bay leaves, thyme, and cinnamon. Cover, and simmer over medium-low heat for 15 minutes. Taste; season with salt (about 3/4 teaspoon), and stir in jalapeno strips.
- To serve warm, lay fillets over simmering escabeche, cover, and gently heat for 2 to 3 minutes. Place one fillet on each of six plates, and spoon some of the escabeche over each one. Garnish with sprigs of thyme. To serve cool, arrange fish on a deep serving platter, and spoon escabeche over. As it cools to room temperature, the fish and vegetables will absorb much of the liquid.
FILIPINO FISH ESCABECHE
Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
- Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g
ESCABECHE
Provided by Food Network
Categories appetizer
Time P2DT45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
- Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
- Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.
FISH EN ESCABECHE
Make and share this Fish En Escabeche recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Orange Roughy
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water.
- Heat to boiling; reduce heat.
- Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully.
- Mix remaining ingredients except tomato and avocado in a glass or plastic dish.
- Stir in fish carefully.
- Cover and refrigerate 2 day, carefully stirring occasionally.
- Just before serving, gently stir in tomato and avocado; drain.
- Serve fish mixture on saltine crackers or tortilla chips, if desired.
Nutrition Facts : Calories 68.1, Fat 3.2, SaturatedFat 0.4, Cholesterol 22.7, Sodium 218.6, Carbohydrate 3.8, Fiber 1.6, Sugar 1.1, Protein 6.8
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