MOM'S FILIPINO ESCABECHE

Mom's Filipino Escabeche image

Provided by merpius

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 medium salmon fillet
oil, for pan frying
2 cups water
1/4 teaspoon salt
3 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons sugar
1 tablespoon peppercorns or 1 teaspoon ground pepper
2 tablespoons cooking oil (reserved from frying the fish)
4 garlic cloves, minced
1/4 cup sweet onion
1/4 cup ginger, cut into strips
1/2 cup carrot, julienne cut
1/2 cup red bell pepper, cut into strips
1/2 teaspoon cornstarch, mixed in water to a paste

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.