How To Cook Fish Escabeche Macao Style Recipes

FISH ESCABECHE RECIPE

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.

HOW TO COOK FISH ESCABECHE MACAO STYLE

Steps:

• You can use any white flesh fish like lapu-lapu (grouper) or maya-maya (red snapper).
• Clean the fish by removing the scales, gills and innards. Wash in running water and drain.
• Cut slits on the sides and rub with rock salt. Put the ginger inside the fish.
• Deep fry until golden brown. Set aside. Fry garlic, onion and sweet pepper for a few minutes.
• Then combine water, vinegar, soy sauce and cornstarch.
• Then add the fried garlic, onion and sweet pepper and boil for 3 minutes until it becomes a medium thick gravy. Season with MSG
• Place the fish on a platter and pour the gravy over it and garnish with parsley and onions. Serve hot.

HOW TO COOK FISH ESCABECHE

Steps:

• Heat the oil and season the tilapia. Pour ½ cup (120 ml) of vegetable or canola oil into a large skillet and turn the heat on to medium-high heat. Clean 1 pound (453 g) of tilapia or lupa lupa and remove the bones and guts. Sprinkle the fish generously with salt and pepper.
• Fry the fish for 4 to 5 minutes. Slowly lower the fish into the hot oil. It should begin to bubble and crisp up as it cooks. Turn the fish over once or twice as it cooks, so both sides become golden brown. This should take about 4 to 5 minutes.
• Remove the fish and pour out some of the oil. Turn off the heat and use a fish spatula or turner to lift the fried fish out of the skillet. Set the fish on a platter and set it aside. Pour out all but 2 tablespoons (30 ml) of the oil from the skillet. You might want to pour the hot oil into an old can before you discard it. Avoid pouring hot oil directly into a trash can or down the sink.
• Cut the garlic, red onion, and ginger. Peel 4 cloves of garlic, 1 medium red onion, and 1-inch (2.5 cm) of fresh ginger. Use a sharp knife to mince the garlic, finely chop the onion, and slice the ginger into strips.
• Sauté the garlic, red onion, and ginger for 3 to 4 minutes. Turn the heat on the skillet to medium and add the chopped aromatics to the skillet. Stir the mixture and sauté it for 3 to 4 minutes, so the onion softens a little.
• Julienne the bell peppers and carrot. Peel 1 carrot and use a sharp knife to cut it into long, narrow strips. Trim the stems off of 1 small red bell pepper and 1 small green bell pepper. Cut the peppers in half and rinse out the seeds. Slice each bell pepper into thin, narrow strips.
• Stir in and simmer the vegetables, tomato sauce, and soy sauce. Add the sliced bell peppers and carrots to the skillet along with a ½ cup (115 g) of tomato sauce and 2 tablespoons (30 ml) of soy sauce. Simmer the mixture for 2 minutes.
• Pour in the water, vinegar, and brown sugar. Keep the heat on medium and pour in ½ cup (120 ml) of vinegar, 3 tablespoons (37 g) of brown sugar, and 1/2 cup (120 ml) of water. Do not stir these ingredients into the skillet until the liquids begin to boil.
• Dissolve the cornstarch in the water and add it to the sauce. Place 2 tablespoons (19 g) of cornstarch into a small prep bowl and pour in ½ cup (120 ml) of water. Stir until the cornstarch is dissolved. Whisk the dissolved cornstarch into the skillet.
• Simmer and season the sauce in the skillet. Whisk and simmer the sauce for 2 minutes, so the sauce thickens a little. Stir in a ¼ teaspoon (0.5 g) of cumin, ¼ teaspoon (0.5 g) of ground black pepper, and ½ teaspoon (3 g) of salt. Turn the heat off the skillet. Taste the sauce and adjust the seasonings according to your taste. If it seems too acidic, add a little more water or another tablespoon (12.5 g) of brown sugar.
• Serve the fish escabeche. Place the crispy, fried fish on a serving platter. Spoon the hot sauce over the fish and serve it immediately. Consider serving the escabeche with steamed rice or warmed bread. You can store leftover escabeche in the refrigerator for 2 to 3 days.

FILIPINO FISH ESCABECHE

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.