Appetizing Escabeche or Sweet-and-Sour Fish Recipe

Escabeche is a Spanish word which simply means in English; a distinctive Mediterranean food which specifies together a dish of simmered or fried fish (it could be Escabeche of chicken, fish otherwise pork which is commonly a dish in Spain/Spanish) that is soaked or  marinated in a seasoned mixture,  often acidic blend ahead of serving, as well as to the immerse itself.

 Escabeche is widespread in Philippines though originally in Spain, Salvadoran, Panamanian, Peruvian, Puerto Rican, Dominican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence. However, if you want to try, you can cooked escabeche by following the procedure which I will teach you later.

When you say Escabeche, usually it is being cooked with fish as main ingredient in Philippines as well as to other country. Fish has a significant nutrient that is required towards the body. Different types of fish has also diverse amount of vitamins. 

 We are already informed that fish is a good starting place of omega-3 fatty acids plus additional nutrients which is perfectly good to the heart. The vitamins that can be found in fish are namely: riboflavin, B2 and vitamins A, C, D, omega-3 fatty acids, calcium, phosphorous, iron, potassium, zinc and magnesium. Now, you know what are the essential vitamins that can fish provides you. If you don’t know the respective definitions of all the vitamins given, you can take a half hour doing a research via internet. All of the vitamins mention is necessary to the body needs in metabolism.

Here is one of the recipes in which fish can be prepared for cooking in the kitchen, the widely known as Escabeche.

In this recipe you can make 4 Servings

Ingredients

2 lbs. red snapper, sea bass, bluefish or carp)                   salt to taste

1 cup white vinegar                                                             1 cup water

1/2 cup sugar                                                                      4 tablespoons vegetable or corn oil

2 cups diced bean curd                                                      6 tablespoons minced garlic

1 cup chopped onion                                        4 tablespoons ginger, sliced julienne-style

2 cups sliced mushrooms                                                1 cup bell pepper cut in strips

1 tablespoon sifted flour

Procedure:

You have to clean first the fish, cut and open. Next, you may season it with salt within and out. Then, mix vinegar, water, sugar and salt for sweet-sour taste. You can set aside and do the next procedure.

In a medium carajay or skillet/small frying pan, you will heat oil along with frying the fish plus bean curd. Consequently, take away equally from pan as well as set aside.

The next direction is, in the similar skillet, you will sauté garlic awaiting light brown, after that put onion until see-through. Include ginger. Put in the vinegar combination. As soon as the mixture or blend come into boils, you may add fried fish, bean curd pieces, mushrooms as well as pepper, plus flour to condense or thicken. Lastly, cover the skillet or small frying pan along with boil intended for 5 minutes. You can serve it hot with plain rice.