Escabeche (Fried Fish with Sweet and Sour Sauce)

We had the Escabeche for lunch today -- at 3pm! Here's the side story, Darwin stayed all night at the office - from 10am yesterday to 2:00pm today. When I called him this morning he said that he might have his lunch here so I thawed the fish by 11am. It was so frozen it took an hour before it finally thawed!

Anyway, I was in a hurry already I just read the recipe once and go on with it without taking a second peek at my "kodigo". As expected I missed a procedure, I wasn't able to dredge the fish in flour! Oh what the heck! I just thought it won't make any difference! LOL

Making the sweet and sour sauce was easy. But if you prefer to skip it, you can use ready mixed Sweet and Sour Sauce instead which are available in supermarkets.

Darwin's Verdict: 3 stars

Comments: "May nalimutan ka no?! (I was thinking he noticed the fish not dredged in flour... so I said yes.) Hindi mo nilagyan ng asin yung isda no? Pero ok lang may sauce naman e!"

My Verdict: I actually didn't rub any salt on the fish instead I used Maggi Magic Sarap on it. When I told this to Darwin he was quick to tease back: "Hindi umubra yung 'magic'???" LOL

I thought the Escabeche was ok for a first timer. The 'magic' may have not worked but the sauce was tasty enough to let it pass.




Source: Periplus Mini Cookbooks: Filipino Favorites

• 1 kg (2lb) whole red snapper
• 1/2 cup plain flour, for dredging
• 1/2 cup oil
• 1/2 cup vinegar
• 1/2 cup water
• 3 tbsp tomato ketchup
• 1 medium sized carrot, peeled and cut into 1-cm (1/2 inch) rounds
• 1 medium green capsicum, cut into 1-cm (1/2 in) strips
• 1 medium red capsicum, cut into 1-cm (1/2 in) strips
• 1 medium cucumber, peeled and cut into 1-cm (1/2 in) rounds
• fresh coriander leaves (cilantro), to garnish

1 Score the snapper all over and dredge in flour. Heat oil in a wok and fry the fish about 10 minutes on one side and 6 to 7 minutes on the other side, until completely cooked and fish flesh is no longer glossy. Remove from pan and drain on paper towels.

2 Combine sugar, vinegar, water and tomato ketchup in a saucepan. Add carrot, cook for about 5 minutes, then add capsicums and cucumber. Simmer, without stirring, for a further 5 minutes or until vegetables are tender yet firm.

3 Arrange fish on a serving platter. Pour vinegar mixture over fish. Arrange vegetables around the fish and garnish with fresh coriander.