Escabeche
Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish cuisine, Panamanian cuisine, Peruvian cuisine, Puerto Rican cuisine, Mexican cuisine, and popular in Catalan cuisine, Portuguese cuisine and Provençal cuisine. The dish appears as far as Asia in the Philippines with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. In the New World, versions of the basic marinade are often used with other foods than fish and meats, for example green bananas (Puerto Rico), jalapeño peppers (Mexico), etc.
The dish is also known as "escoveitch" or "escoveech fish" in Jamaica, and is marinated in a sauce of vinegar, onions, chayote, carrots and scotch bonnet peppers overnight, since it is a traditional breakfast dish. And as "escabecio", "scapece" or "savoro" in Italy, "savoro" in Greece and "scabetche" in North Africa.
The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean escabeche. However like the other escabeches, Belizean escabeche is based upon an acidic marinade—in this instance, onions marinated in vinegar.
Ingredients
1 whole Carp
Salt
1 c White Vinegar
1 c Water
1/2 c Sugar
4 tbsp Vegetable Oil
2 c Bean curd, diced
6 tbsp garlic, minced
1 c Onion, chopped
1/4 c Ginger, sliced into strips
1 tbsp Flour stirred into
2 tbsp water
1 c Mushrooms, sliced
1 c Bell pepper, sliced into strips
1/2 c Carrots, sliced
escabeche.jpg (43004 bytes)
METHOD
1. Season fish with salt inside and out. Set aside.
2. Mix vinegar, water, sugar, and a
pinch of salt. Set aside.
3. In a large skillet, heat oil. Fry bean curd
until golden brown. Set aside.
4. Fry the fish 5 minutes each side or until
just cooked through. Set aside.
5. In the same skillet, saute garlic until light brown.
Then add the onion, and saute until transparent.
6. Add ginger and vinegar mixture. When the mixture
boils, add in flour to thicken.
Simmer for 5 minutes.
7. Add fried fish, bean curd, bell pepper, and
carrot slices. Simmer for another
5 minutes. Serve hot.
The dish is also known as "escoveitch" or "escoveech fish" in Jamaica, and is marinated in a sauce of vinegar, onions, chayote, carrots and scotch bonnet peppers overnight, since it is a traditional breakfast dish. And as "escabecio", "scapece" or "savoro" in Italy, "savoro" in Greece and "scabetche" in North Africa.
The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean escabeche. However like the other escabeches, Belizean escabeche is based upon an acidic marinade—in this instance, onions marinated in vinegar.
Ingredients
1 whole Carp
Salt
1 c White Vinegar
1 c Water
1/2 c Sugar
4 tbsp Vegetable Oil
2 c Bean curd, diced
6 tbsp garlic, minced
1 c Onion, chopped
1/4 c Ginger, sliced into strips
1 tbsp Flour stirred into
2 tbsp water
1 c Mushrooms, sliced
1 c Bell pepper, sliced into strips
1/2 c Carrots, sliced
escabeche.jpg (43004 bytes)
METHOD
1. Season fish with salt inside and out. Set aside.
2. Mix vinegar, water, sugar, and a
pinch of salt. Set aside.
3. In a large skillet, heat oil. Fry bean curd
until golden brown. Set aside.
4. Fry the fish 5 minutes each side or until
just cooked through. Set aside.
5. In the same skillet, saute garlic until light brown.
Then add the onion, and saute until transparent.
6. Add ginger and vinegar mixture. When the mixture
boils, add in flour to thicken.
Simmer for 5 minutes.
7. Add fried fish, bean curd, bell pepper, and
carrot slices. Simmer for another
5 minutes. Serve hot.
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