Fish En Escabeche Recipes

FILIPINO FISH ESCABECHE

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 45m

Yield 4

Number Of Ingredients 13

Filipino Fish Escabeche image

Steps:

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

Ingredients

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

ESCABECHE

Provided by Food Network

Categories appetizer

Time P2DT45m

Yield 4 servings

Number Of Ingredients 16

Escabeche image

Steps:

Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

Ingredients

Salt and pepper
Flour, for dusting
3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets
Canola oil, for frying
1 red onion, julienne
2 red peppers, julienne
2 yellow peppers, julienne
1 carrot, peeled sliced in thin rounds
4 cloves garlic, sliced thin
1/4 jalapeno chile, minced
1 tablespoon ketchup
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon peppercorns
1 shot hot pepper sauce
2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt

FISH ESCABECHE

Good for lunch, a cold starter, a side dish. I like it atop a big salad. Keeps well in the fridge for almost a week. I've tried many types of fish and prefer tilapia for taste and texture. You can substitute the jalapeño pepper with a half red bell pepper.

Provided by Kathy228

Categories Lunch/Snacks

Time 54m

Yield 4-6 serving(s)

Number Of Ingredients 14

Fish Escabeche image

Steps:

Season the fish with your favorite seasonings and dredge in flour to lightly coat.
In a large skillet, heat 2-3 tbsp of the oil over medium heat.
Fry the fish in batches 'til golden on both sides and almost, but not quite, cooked through. Remove and drain on paper towels.
In another skillet, heat 3 tbsp of oil over medium heat.
Add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt.
Cook, stirring occasionally until the onions are soft, 8 to 10 minutes.
Remove the onion mixture from the heat and add the vinegar. Stir to combine and let cool.
Lay the fish (in one layer if possible) in a glass or glazed ceramic dish. Cover with lemons slices and olives.
Pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours. Eat cold.

Nutrition Facts : Calories 310.5, Fat 3.4, SaturatedFat 0.6, Cholesterol 152.3, Sodium 459.3, Carbohydrate 25.1, Fiber 3.5, Sugar 4.1, Protein 44.8

Ingredients

2 -3 lbs firm white fish fillets
1/2 cup all-purpose flour
olive oil
2 large onions, sliced
4 garlic cloves, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
1 bell pepper, cut up
2 bay leaves
1/2 teaspoon dried thyme
12 whole black peppercorns
1/2 teaspoon salt
1/2 cup white wine vinegar
1 -2 lemon, sliced
1/2 cup green olives, cut in half