Best Escabeche Sauce Daisy Recipes

PESCADO EN ESCABECHE (PICKLED FISH)

Steps:

• First, prepare the escabeche by heating a large sized saucepan to stovetop medium heat. Pour in a little olive oil to sauté. Throw in the chopped white onion, minced garlic, and chopped red bell pepper when the pan is ready.
• Sauté the mixture for 3-5 minutes while continuously stirring. Slowly pour in the olive oil and apple cider vinegar. Toss in the spanish olives, bay leaves, salt, and the black peppercorns.
• Stir the mixture around and reduce the heat to simmer. Set aside for 45 minutes. Heat a medium frying pan to medium-high heat. Cover the bottom of the frying pan with oil for frying.
• Season the king fish steaks with adobe seasoning, salt & pepper, and squeeze half of the lemon onto both sides of the fish. Slowly put each king fish steaks into the pan, and fry each side for 3-4 minutes. Make sure to not over fry the fish. It should be golden on the outside, while making sure the fish meat is still soft.
• Place king fish steaks into a small-medium sized glass container. Pour escabeche sauce over the fish and cover the container with a tightly sealed lid. Place in the refrigerator for at least 24 hours for pickling process. Before eating, let fish thaw to room temperature.

MOM'S FILIPINO ESCABECHE

Steps:

• Fish:
• Use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
• Pan fry the fish in the oil on medium heat. If you are using a fillet start with the flesh side down. You may need to score the skin of a whole fish in order to allow it to cook through.
• Once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
• Sauce:
• Stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
• The mixture should have a strong flavor of balanced sweet, sour, and salty. Add additional sugar, vinegar and/or soy sauce until you achieve this balance. Then set aside.
• Saute garlic in the reserved oil in a wok on medium-high heat until golden.
• Add onion and saute until it is also golden.
• Add ginger and saute until flavors blend.
• Add carrots, stir briefly then add liquid mixture.
• Mix sauce until flavors blend nicely.
• Simmer approximately 1 minute.
• Taste again and re-balance the flavors.
• Add bell pepper and corn starch mixture and stir together.
• Simmer until reduced to about a cup.
• Ladle the sauce over the fish and serve.

FILIPINO FISH ESCABECHE

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.

ESCABECHE (SWEET AND SOUR FISH)

Steps:

• Clean the fish and slit it open. Let it stand for few minutes and drain well.
• Sprinkle fish with 1 tbsp salt.
• In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
• In the same skillet, sauté the garlic until light brown, then sauté onion.
• Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
• Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
• When the mixture boils, add flour to thicken. Then, add the fish.
• Cover the skillet and simmer for 5 minutes.