Escabeche, the sweet and sour version of the Western World, introduced by the Spanish to the Philippines during the 1500′s. It is a typical Mediterranean cuisine and which made out of poached or fried fish then marinated in an acidic mixture like vinegar or any citric juice before serving. The dish is not just common in Spain but as well as in Panama, Peru, Puerto Rico, Mexico and Philippines. Its not just fish that is served in this manner but also chicken, rabbit and pork but in Philippines this is the most common version.
Due to the size of fish commonly used, this dish is usually served during special occasions such as birthdays and fiesta. A common centerpiece dish which usually replaces the more expensive lechon de leche (whole spit roast young pig), but on my personal opinion this looks more pleasing as a center dish as the colours in it are vibrant and its less offensive to those who don’t eat pork. A must try for those who loves the flavours of a sweet and sour dish.
1 large fish (We either use Kahawai / Jackass Morwong or Tarakihi / Australian Salmon)
1 large red onion, sliced
1 red capsicum, julienned
1 large carrots, julienned
5 cloves garlic, minced
2 large plump tomatoes, sliced
1 thumb sized ginger, julienned
1 cup vinegar
3 tbsp sugar
1 tbsp cornstarch, dissolved in 1/2 cup seafood stock
1/4 cup sweet chilli sauce
freshly ground black pepper
1/2 cup bacon, chopped
1 stalk parsley, chopped
1. Season fish with salt and pepper inside and out. Set aside for at least 15 minutes.
2. In a pan, add oil and when the temperature is right for deep frying, place the fish. Deep fry for 10-15 minutes depending on the thickness of the fish.
3. In a separate pan, add oil then brown bacon.
4. Add and saute garlic, onion and ginger.
5. Add capsicum and carrots, and stir fry for a minute
5. Add vinegar, cornstarch mixture, sugar, dash of salt, freshly ground black pepper and sweet chilli sauce. Bring to a boil and simmer for 2 minutes.
6. Place the deep fried fish in a fish plate, and pour sauce on top.