EASY Fish Escabeche Recipe
Mantry Vlog #116 - Mantry's best escabeche made with sherry vinegar and lots of olive oil. Escabeche is a Spanish style dish where you marinate grilled or fried fish AFTER cooking. A perfect, no-hassle recipe for a big crowd.
Escabeche Recipe:
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Escabeche Recipe - Pinoy Fish - Filipino Tilapia - Fish Recipe - Escabeche - Escabeche Fish
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Escabeche Recipe - pinoy
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Escabeche
Escabeche is a Filipino fish dish, where large fish is cooked in a sauce made with vinegar, onion, garlic, ginger, carrot, bell pepper, soy sauce, brown sugar and slurry. Escabeche is a common centrepiece for a lot of fiestas and holiday celebrations. The more expensive and larger your fish is, the more bongga is your celebration. If you’re planning to have one, here is a scrumptious recipe for you.
Written recipe at
INGREDIENTS
1 large fish (we used Tilapia)
1 small onion (sliced)
3 cloves of garlic (sliced)
1 thumb-sized ginger (sliced)
2 pieces bell peppers (cut into strips)
1 small carrot (cut into strips)
6 tablespoon brown sugar
2 tablespoons soy sauce
2 tablespoons vinegar
½ cup water
3 tablespoons slurry (2 tablespoons starch dissolve in 2 tablespoons water)
salt and pepper to taste
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How to cook ESCABECHE | Filipino Sweet and Sour Fish
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INGREDIENTS:
2 pcs Fish (any fish)
Ginger, cut into strips
1 medium Onion, sliced
3 cloves Garlic, chopped
leeks
1 Carrot, cut into strips
Bellpepper, cut into strips
3 tbsp Soy Sauce
1 cup Water (plus additional 1 cup Water)
3 tbsp Vinegar
1/4 cup Sugar
1 tbsp Cornstarch dissolved in 1/4 cup water
Salt & Pepper to taste
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RECIPE: Fish Escabeche | UKG
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HOW TO COOK ESCABECHE I SWEET AND SOUR FISH RECIPE I FIL-SPANISH DISH I EVELYN'S PLATE
ESCABECHE I HOW TO COOK ESCABECHE I SWEET AND SOUR FISH RECIPE I FIL-SPANISH DISH
According to the DRAE, the Spanish and Portuguese word escabeche originates in the Andalusi Arabic spoken in Muslim Spain and ultimately Persian. Derives from al-sikbaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire and is particularly common in Latin America and the Phillipines.
The dish is known as escoveitch or escoveech fish in Jamaica and is marinated in a sauce of vinegar, onions, carrots and scotch bonnet peppers overnight. It is known as escabecio, scapece or savoro in Italy, savoro in Greece (especially Ionian islands) and scabetche in North Africa.
The dish is common in Spain and has evolved with local modifications in the Spanish-speaking world. It is well represented in Portugal, usually spiced with pepper corns, chilies, peppers, onions, garlic and sliced carrots. The dish is popular in the Philippines and Guam, both former Spanish colonies, where it is the closest to the original Spanish version: adapting the type of fish to ones locally available but respecting the original technique.
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0:00 Recipe Intro
1:00 Preparation
1:43 Frying and cooking
8:40 Plating