Escabeche is a popular Filipino dish that originated from Spanish cuisine. It is a type of pickled fish that is marinated in a mixture of vinegar, garlic, and spices. In the Philippines, escabeche is often served as a side dish or used as a topping for rice. In this article, we will guide you on how to cook escabeche Filipino style.
Understanding the Basics of Escabeche
Before we dive into the recipe, let’s first understand the basics of escabeche. Escabeche is a Spanish word that means “pickled” or “marinated.” It is a cooking technique that involves marinating raw fish in a mixture of acid, such as vinegar or citrus juice, and spices. The acid helps to preserve the fish and gives it a tangy flavor.
In the Philippines, escabeche is often made with fish such as tilapia, galunggong, or milkfish. The fish is usually marinated in a mixture of vinegar, garlic, and spices, and then fried until crispy. The resulting dish is a delicious and flavorful pickled fish that is perfect for serving with rice.
Choosing the Right Fish for Escabeche
When it comes to making escabeche, the type of fish you use is important. You want to choose a fish that is firm and has a mild flavor. Some popular fish options for escabeche include:
- Tilapia: This is a popular fish choice for escabeche because it is firm and has a mild flavor.
- Galunggong: This is a small fish that is commonly used in Filipino cuisine. It has a sweet flavor and a firm texture that makes it perfect for escabeche.
- Milkfish: This is another popular fish choice for escabeche. It has a mild flavor and a firm texture that makes it perfect for marinating.
Preparing the Fish for Escabeche
Before you can start making escabeche, you need to prepare the fish. Here are the steps to follow:
- Clean the fish: Rinse the fish under cold water and pat it dry with paper towels.
- Remove the scales: Use a fish scaler or the back of a knife to remove the scales from the fish.
- Remove the innards: Use a sharp knife to remove the innards from the fish.
- Cut the fish: Cut the fish into small pieces or slices, depending on your preference.
The Escabeche Recipe
Now that we have covered the basics of escabeche and prepared the fish, it’s time to move on to the recipe. Here’s a simple recipe for escabeche Filipino style:
Ingredients:
- 1 pound fish (tilapia, galunggong, or milkfish), cut into small pieces or slices
- 1/2 cup vinegar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable oil
- 2 tablespoons chopped green onions for garnish
- 2 tablespoons chopped fresh cilantro for garnish
Instructions:
- In a large bowl, combine the fish, vinegar, water, garlic, ginger, salt, black pepper, and red pepper flakes (if using). Mix well to combine.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Remove the fish from the marinade and fry until crispy and golden brown.
- Drain the fish on paper towels and garnish with green onions and cilantro.
- Serve the escabeche hot with steamed rice.
Tips for Making the Perfect Escabeche
Here are some tips to help you make the perfect escabeche:
- Use the right type of fish: As mentioned earlier, the type of fish you use is important. Choose a fish that is firm and has a mild flavor.
- Don’t overmarinate: Marinating the fish for too long can make it too acidic and tough. Marinate the fish for at least 30 minutes or overnight, but no longer than 24 hours.
- Use the right amount of vinegar: The amount of vinegar you use will depend on your personal preference. If you prefer a stronger vinegar flavor, use more vinegar. If you prefer a milder flavor, use less vinegar.
- Don’t overfry: Frying the fish until it is crispy and golden brown is important. However, overfrying can make the fish dry and tough. Fry the fish until it is crispy and golden brown, but still moist and tender.
Variations of Escabeche
Escabeche is a versatile dish that can be made in many different ways. Here are some variations of escabeche that you might want to try:
- Spicy escabeche: Add more red pepper flakes to the marinade to make a spicy escabeche.
- Sweet escabeche: Add a tablespoon of sugar to the marinade to make a sweet escabeche.
- Smoky escabeche: Add a tablespoon of liquid smoke to the marinade to make a smoky escabeche.
Serving Escabeche
Escabeche is a versatile dish that can be served in many different ways. Here are some ideas for serving escabeche:
- Serve with steamed rice: Escabeche is often served with steamed rice. Simply place the escabeche on top of a plate of steamed rice and serve.
- Serve with grilled meats: Escabeche is a great side dish for grilled meats. Simply place the escabeche on top of a plate of grilled meat and serve.
- Serve as a topping for rice bowls: Escabeche is a great topping for rice bowls. Simply place the escabeche on top of a bowl of rice and add your favorite toppings.
Health Benefits of Escabeche
Escabeche is a healthy dish that is rich in protein and low in calories. Here are some of the health benefits of escabeche:
- High in protein: Escabeche is a great source of protein, which is important for building and repairing muscles.
- Low in calories: Escabeche is low in calories, making it a great option for those who are trying to lose weight.
- Rich in omega-3 fatty acids: Escabeche is a great source of omega-3 fatty acids, which are important for heart health.
Conclusion
Escabeche is a delicious and flavorful Filipino dish that is perfect for serving with rice. With its tangy flavor and crispy texture, escabeche is a great option for those who are looking for a new and exciting dish to try. By following the recipe and tips outlined in this article, you can make the perfect escabeche Filipino style.
What is Escabeche Filipino Style?
Escabeche Filipino Style is a popular Filipino dish that originated from Spanish cuisine. It is a type of pickled fish dish that is marinated in a mixture of vinegar, garlic, and spices. The dish is typically made with fried fish, which is then soaked in the marinade to give it a sour and salty flavor.
The Filipino version of Escabeche is different from the Spanish version, as it uses a sweeter and more flavorful marinade. The dish is often served as a side dish or appetizer, and it is a staple in many Filipino households. Escabeche is also a popular dish in Filipino restaurants and is often served with steamed rice.
What type of fish is best for Escabeche Filipino Style?
The best type of fish for Escabeche Filipino Style is a firm-fleshed fish that can hold its shape when fried. Some popular types of fish that are commonly used for Escabeche include milkfish, tilapia, and galunggong. These fish have a mild flavor and a firm texture that makes them ideal for pickling.
It’s best to avoid using delicate fish such as sole or flounder, as they may break apart when fried. It’s also important to choose fresh fish to ensure that the dish turns out well. Fresh fish will have a better texture and flavor, and it will be less likely to spoil during the pickling process.
How do I make the marinade for Escabeche Filipino Style?
The marinade for Escabeche Filipino Style is made with a mixture of vinegar, garlic, and spices. To make the marinade, combine vinegar, garlic, onion, ginger, salt, and black pepper in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for a few minutes.
The marinade can be adjusted to taste by adding more or less of any ingredient. Some people like to add a bit of sugar to balance out the acidity of the vinegar, while others like to add more garlic for extra flavor. The marinade can be made ahead of time and stored in the refrigerator for later use.
How long do I need to marinate the fish for Escabeche Filipino Style?
The length of time that the fish needs to be marinated for Escabeche Filipino Style will depend on the type of fish and the desired level of sourness. Generally, the fish should be marinated for at least 30 minutes to an hour to allow the flavors to penetrate.
However, some people like to marinate the fish for several hours or even overnight to give it a stronger flavor. It’s best to marinate the fish in the refrigerator to prevent spoilage and foodborne illness. The fish should be turned occasionally to ensure that it is evenly coated with the marinade.
Can I use other types of vinegar for Escabeche Filipino Style?
While apple cider vinegar is the most commonly used type of vinegar for Escabeche Filipino Style, other types of vinegar can also be used. Some people like to use white vinegar or cane vinegar, which have a stronger flavor than apple cider vinegar.
However, it’s best to avoid using balsamic vinegar or other types of vinegar that have a strong flavor, as they may overpower the other ingredients in the dish. The type of vinegar used will affect the flavor of the dish, so it’s best to experiment with different types of vinegar to find the one that works best.
How do I store Escabeche Filipino Style?
Escabeche Filipino Style can be stored in the refrigerator for several days. The dish should be kept in a covered container and refrigerated at a temperature of 40°F (4°C) or below.
It’s best to store the dish in a glass jar or container, as metal can react with the acidity of the vinegar. The dish can also be frozen for longer storage, but it’s best to thaw it in the refrigerator before serving.
Can I serve Escabeche Filipino Style as a main dish?
While Escabeche Filipino Style is typically served as a side dish or appetizer, it can also be served as a main dish. The dish is often served with steamed rice, which helps to balance out the sourness of the vinegar.
To serve Escabeche as a main dish, simply increase the amount of fish and add some steamed vegetables on the side. The dish can also be served with other Filipino dishes, such as adobo or sinigang, for a more filling meal.