Hello dear friends, good day and greetings to all. Here is another lovely dish to share with you. It is Escabeche.

Escabeche is a Persian word from Persia, now called Iran, where it originally comes from. Then it was brought to Spain by the Arabs during the Moorish conquest. It is a dish that can be made with variations of fish, meat, and vegetables and cooked with acidic mixture.

This Escabeche dish is common in the Mediterranean and in Spain and has evolved with local modification in the Spanish-speaking world. It is also very well represented in Portugal and France and also popular in Asia, and in the Pacific Islands (Wikipedia).

The name of the dish is called “Fish Escabeche” also known in English as “Sweet and Sour Fish” is a delightful dish to eat. The Florida Pompano is a mild firm white fish; rich in taste in which the meat just melts in your mouth. Although Pompano is great for grilling, cooking it as Escabeche together with the vegetable vinegar, and sugar gives the taste of this dish that is sweet and sour with a balance combination from the vinegar and sugar.

In addition, the aroma of fresh ginger gives off that fragrant spicy, citrusy, and zesty flavor, which is warming to the taste as well. Hence, this “Fish Escabeche” is a lovely and indeed delightful dish to savor and is excellent with rice. Try cooking this dish, if you haven’t tried it yet and let me know what you think of its flavor and taste. I loved Escabeche food. I hope you’ll love it too. Happy cooking! Enjoy!

Ingredients:

2 Florida Pompano fish; clean and scored
1 c. vegetable oil
2-3 cloves garlic, crushed
½ c. ginger, julienned
1 onion; sliced
½ tsp salt
1 tsp black pepper
1 small carrot, julienned
1 medium red bell
1 medium yellow bell pepper, julienned
½ c. green onions or scallions, julienned
1 c. white vinegar
¼ c. sugar
¼ c. water
1 tbl cornstarch

Steps and Procedures:

Clean the fish and pat dry with paper towels. Next make scores or slits on both sides of the fish. Then season with salt on both sides. Put in a bowl. Set aside.

Cut vegetables in julienne strips. Put each of them in a separate bowl. Set aside.

In a large frying pan, heat the oil and fry the fish on both sides until golden brown for about 7-8 minutes in medium and high heat. Remove the fish from the pan and put in a platter. Set aside.

Using the same frying pan and about 1½ tbl of oil sauté the garlic, ginger, and onions until soften and season with salt and pepper.

Add carrots, bell peppers, and green onions. Then add vinegar and sugar. Let it boil for a minute.

Dissolve cornstarch with ¼ cup water and stir in cornstarch mixture to the pan to thicken. Once thicken add the fried fish in the middle of the pan.

Then try to scoop out a few vegetables with liquid in the pan and place over the fish.

Cover the pan and let it boil for 3-4 minutes.
Remove Escabeche from the pan and transfer to a platter.

Serve with rice. Share with family and friends. Enjoy eating!

Images: Taken from my iPhone6+