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Fresh Catch of the Day: Samar-style Fish Escabeche

4 months ago

Eastern Visayas fare dazzles with simple but intense flavors

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Samar-style Fish Escabeche

Makes 4-5 servings

½ kilo Fish steaks like Mahi-mahi or Blue Marlin

*or 1 Medium sized whole fish such as lapu-lapu, labahita, tilapia

or ½ kilo Small whole fish like hasa hasa, alumahan, matambaka

*Salt, for seasoning

*Cooking oil, for frying

Escabeche sauce:

2 Tbsps Cooking oil

6 cloves Garlic, crushed

1 Onion, sliced thinly

3 thumb-size pcs Turmeric root (luyang dilaw), cut into fine strips (julienne)

2 thumb-size pcs Ginger root, cut into fine strips (julienne)

1  Red bell pepper, sliced thinly

1 Green bell pepper, sliced thinly

1 cup Cane vinegar

*water, as needed

¼ cup Sugar

1 Tbsp Salt

1 cup Cooking oil, for frying

  1. Rinse the fish steaks in water.  Drain then pat dry with paper towels.  Season with salt.  If using a whole fish, ask fish vendor to remove the fish gills and entrails, then clean fish thoroughly by rinsing in water.  Drain then pat dry with paper towels. Season with salt.
  2. Heat some oil in a frying pan. Pan fry the fish steaks until lightly seared on both sides.  If using medium or small whole fish, fry until golden on both sides.
  3. Make the escabeche sauce.  In a large sauté pan, heat cooking oil and sauté the garlic and onions until soft. 
  4. Toss in luyang dilaw, ginger and bell peppers.
  5. Pour in vinegar, sugar and salt. Stir to dissolve.  Bring to a boil then simmer for a few minutes to allow the acidity of the vinegar to evaporate.  Add a little water if you prefer a milder sauce. 
  6. Add fish and let simmer in the sauce for about two minutes.  Taste and correct seasoning with salt and/or sugar. 

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