The marriage of sweet and sour flavors never fail to captivate the palate. Add a hint of ginger and spice and you're going to reach for that extra cup of steaming rice.
Escabeche, is the Spanish dish consisting of fried fish swimming in a sauce that hinges on two contrasting flavors. It is one, that the fiesta- loving Filipinos have embraced and added to their everyday cooking rituals--just one of the many dishes adapted from the colonizers that make up the interesting and often undefinable mosaic called Filipino cuisine. Browse on any Pinoy foodie's blog and you will find many versions this recipe.
Here is my own take:
Chub Mackerels with the entrails removed
Ginger sliced into matchsticks
Sliced white onions
Carrot sliced crosswise
chopped parsley for garnishing
fresh cracked black pepper
water or stock
Rice wine vinegar
canola oil for frying
1.Season the fish and fry in oil with the correct temperature.Dredge in seasoned flour if you wish.
2. While the fish is frying, saute the garlic,onions and ginger in another pan. Add the carrots after a while.
3. Add a small amount of water and let it simmer to soak in the flavours of the sauteed spices.
4. Slowly add the vinegar. The volume will depend on how sour you want your sauce to taste.
5. Add the sugar and stir until it melts.
6. Taste and adjust if needed. Let the liquid simmer some more.
7. Check your fish.If done, set aside.
8. Make a slurry by combining about a tablespoon of cornstarch with a small amount of water.
9. Pour the slurry into the simmering sauce until it thickens.
10.Add the finished sauce to the fish and let it simmer some more to let the fish soak in the sauce..
11. If you are in a hurry, pour the sauce on the fish in a plate.
12. Plate and garnish with parsley.