Escabeche is a type of marinade that is often used for fish. Fish escabeche is a dish most popular in the Philippines, though it is also cooked in Central America, Spain and France. Escabeche differs from other marinades in that it is added to the meat after it is already cooked. The dish is often served cold as an appetizer. In Jamaica, the dish is known as escovitch.
Instructions
1. Clean the fish inside and out with water. If buying the fish from a market, it will already have its guts taken out. You may need to scale the fish by running a sharp knife against the direction that the scales move.
2. Put a small pot on the stove and turn the burner to medium. Pour in the vinegar, sugar and salt and then stir. Gradually mix in the cornstarch and let the mixture thicken. Turn off the burner and set the pot aside.
3. Heat a saucepan on high. Saute the garlic, ginger strips, onions and red bell pepper until the pepper is soft all the way through. Turn off the heat and set the vegetables aside.
4. Heat oil on high in a large saucepan. Fry the fish on each side until it turns golden brown and the skin begins to peel off of sections. This will only take about five to 10 minutes on each side because of the amount of hot oil. Put the fish on a platter.
5. Top the fish with the vegetables. Pour the vinegar sauce on top of the vegetables. Let the fish soak in the flavors of the escabeche for at least 24 hours in the refrigerator.
Tags: aside Heat, each side, Pour vinegar