Filipino Fish Escabeche Recipe

Fish: A whole cleaned and scaled fish, such as tilapia or any white fish, is the main protein in this dish.

Carrots: Julienned carrots add a sweet and crunchy texture to the dish.

Bell pepper: Sliced bell peppers contribute a vibrant color and a mild, sweet flavor.

Onion: A medium sliced onion provides a savory base for the sauce.

Garlic: Minced garlic adds a pungent and aromatic flavor.

Vinegar: Vinegar gives the dish its characteristic tangy taste.

Sugar: Sugar balances the acidity of the vinegar with sweetness.

Water: Water is used to adjust the consistency of the sauce.

Soy sauce: Soy sauce adds a savory umami flavor.

Salt: Salt enhances the overall flavor of the dish.

Pepper: Pepper adds a hint of spice.

Cooking oil: Cooking oil is used for frying the fish and sautéing the vegetables.

When frying the fish, make sure the oil is hot enough before placing the fish in the pan. You can test this by dropping a small piece of garlic into the oil; if it sizzles immediately, the oil is ready. This ensures a crispy exterior while keeping the fish moist inside.

• whole cleaned and scaled fish - Substitute with salmon fillet: Salmon provides a rich flavor and firm texture that works well in escabeche.

• julienned carrots - Substitute with julienned zucchini: Zucchini offers a similar texture and mild flavor, making it a good alternative.

• sliced bell pepper - Substitute with sliced poblano pepper: Poblano peppers add a slightly smoky flavor that complements the dish.

• sliced onion - Substitute with shallots: Shallots provide a milder and sweeter taste compared to onions.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferable for its robust flavor.

• vinegar - Substitute with lemon juice: Lemon juice offers a similar acidity and brightens the dish.

• sugar - Substitute with honey: Honey provides a natural sweetness and a slight floral note.

• water - Substitute with chicken broth: Chicken broth adds depth of flavor to the sauce.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• salt - Substitute with sea salt: Sea salt can be used interchangeably with table salt and may offer a slightly different mineral taste.

• pepper - Substitute with white pepper: White pepper provides a milder heat and a slightly different flavor profile.

• cooking oil - Substitute with olive oil: Olive oil is a healthier alternative and adds a subtle fruity flavor.

• Allow the fish to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Transfer the fish and sauce into an airtight container. Ensure the container is large enough to hold the fish without breaking it.
• For short-term storage, place the container in the refrigerator. The escabeche can be stored for up to 3 days.
• For longer storage, consider freezing the escabeche. Place the fish and sauce in a freezer-safe container or a heavy-duty freezer bag.
• Label the container or bag with the date of storage to keep track of its freshness.
• When ready to use, thaw the escabeche in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the escabeche gently in a pan over low heat. Add a splash of water if the sauce has thickened too much during storage.
• Serve the reheated escabeche hot, ensuring it reaches an internal temperature of 165°F (74°C) for safety.

• Preheat your oven to 350°F (175°C). Place the fish in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 15-20 minutes or until warmed through. This method helps maintain the fish's texture and flavor.

• For a quicker option, use a microwave. Place the fish on a microwave-safe plate, cover it with a microwave-safe lid or another plate to prevent drying out, and heat on medium power for 2-3 minutes. Check and stir the sauce halfway through to ensure even heating.

• If you prefer a stovetop method, heat a non-stick pan over medium heat. Add a small amount of cooking oil and place the fish in the pan. Cover and heat for about 5-7 minutes, flipping halfway through. This method can help revive the fish's crispy exterior.

• To reheat just the sauce and vegetables, pour them into a saucepan and heat over medium-low heat, stirring occasionally until warmed through. Then, pour the reheated sauce and vegetables over the fish before serving.

• Frying pan: A large pan used to fry the fish until it is golden brown.

• Tongs: Useful for turning the fish while frying to ensure it cooks evenly on both sides.

• Paper towels: Used to pat dry the fish after cleaning and scaling.

• Knife: Essential for slicing the onion, bell pepper, and julienning the carrots.

• Cutting board: Provides a stable surface for slicing and chopping vegetables.

• Spatula: Helps in sautéing the garlic, onion, bell pepper, and carrots.

• Measuring cups: Used to measure out the vinegar, sugar, and water accurately.

• Measuring spoons: Necessary for measuring the soy sauce, salt, and pepper.

• Mixing bowl: Can be used to hold the julienned carrots and sliced bell pepper before cooking.

• Serving platter: Ideal for presenting the fried fish with the sauce and vegetables poured over it.

Prepare ingredients in advance: Chop and slice the carrots, bell pepper, and onion ahead of time to streamline the cooking process.

Use pre-minced garlic: Save time by using store-bought minced garlic instead of mincing it yourself.

Fry fish in batches: If your pan is small, fry the fish in batches to ensure even cooking and avoid overcrowding.

Simmer sauce while frying: Start simmering the vinegar, sugar, water, and soy sauce mixture while the fish is frying to save time.