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. The dish is usually served as an appetizer or a side dish, and it is a staple in many Filipino households. In this article, we will discuss how to cook escabeche, specifically escabeche isda, which is a type of escabeche made with fish.
What is Escabeche Isda?
Escabeche isda is a type of Filipino dish that is made with fish, vinegar, garlic, and spices. The fish is usually marinated in a mixture of vinegar, garlic, and spices for several hours or overnight, which gives it a sour and salty flavor. The dish is then fried or grilled until it is crispy and golden brown.
Benefits of Eating Escabeche Isda
Escabeche isda is not only delicious, but it also has several health benefits. Here are some of the benefits of eating escabeche isda:
- High in Protein: Fish is a good source of protein, which is essential for building and repairing muscles.
- Low in Calories: Escabeche isda is low in calories, making it a great option for those who are trying to lose weight.
- Rich in Omega-3 Fatty Acids: Fish is rich in omega-3 fatty acids, which are essential for heart health and brain function.
Ingredients Needed to Cook Escabeche Isda
To cook escabeche isda, you will need the following ingredients:
- 1 kilogram of fish (any type of fish can be used, but tilapia and galunggong are the most popular choices)
- 1 cup of vinegar
- 1/2 cup of water
- 4 cloves of garlic, minced
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of sugar
- 2 tablespoons of vegetable oil
- 2 tablespoons of chopped onion
- 2 tablespoons of chopped tomato
- 1 tablespoon of chopped fresh parsley
Instructions on How to Cook Escabeche Isda
Here are the steps on how to cook escabeche isda:
Step 1: Prepare the Fish
Rinse the fish under cold water and pat it dry with paper towels. Cut the fish into small pieces and set it aside.
Step 2: Prepare the Marinade
In a large bowl, combine the vinegar, water, garlic, salt, black pepper, and sugar. Stir until the sugar and salt are dissolved.
Step 3: Marinate the Fish
Add the fish to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Step 4: Fry the Fish
Heat the vegetable oil in a large frying pan over medium heat. Remove the fish from the marinade and fry until it is crispy and golden brown.
Step 5: Prepare the Escabeche Sauce
In a small bowl, combine the chopped onion, chopped tomato, and chopped parsley. Mix well.
Step 6: Assemble the Escabeche Isda
To assemble the escabeche isda, place the fried fish on a plate and top it with the escabeche sauce. Serve immediately.
Tips and Variations
Here are some tips and variations on how to cook escabeche isda:
- Use Different Types of Fish: You can use different types of fish to make escabeche isda, such as tilapia, galunggong, or milkfish.
- Add Other Ingredients: You can add other ingredients to the marinade, such as ginger, bay leaves, or chili peppers.
- Use Different Types of Vinegar: You can use different types of vinegar, such as apple cider vinegar or balsamic vinegar.
- Grill the Fish Instead of Frying: You can grill the fish instead of frying it for a healthier option.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking escabeche isda:
- Overmarinating the Fish: Overmarinating the fish can make it too sour and salty.
- Not Patting the Fish Dry: Not patting the fish dry can make it difficult to fry and can result in a greasy texture.
- Not Using Enough Oil: Not using enough oil can result in a greasy texture and can make the fish stick to the pan.
Conclusion
Escabeche isda is a delicious and healthy Filipino dish that is easy to make. By following the steps and tips outlined in this article, you can make a delicious and authentic escabeche isda that is sure to please your family and friends. Remember to use fresh ingredients, avoid common mistakes, and experiment with different variations to make the dish your own.
What is Escabeche and where did it originate?
Escabeche is a popular Filipino dish that originated from Spain. The word “escabeche” is derived from the Spanish word “escabechar,” which means “to pickle.” This dish was introduced to the Philippines by Spanish colonizers and has since become a staple in Filipino cuisine.
In the Philippines, escabeche is typically made with fried fish or meat that is marinated in a mixture of vinegar, garlic, and spices. The dish is often served as a side dish or appetizer, and its sour and savory flavors make it a perfect complement to steamed rice or other Filipino dishes.
What are the main ingredients used in cooking Escabeche?
The main ingredients used in cooking escabeche include protein sources such as fish or meat, vinegar, garlic, onions, and spices. The type of protein used can vary, but common choices include milkfish, tilapia, or pork. The vinegar used is typically a combination of cane vinegar and water, which gives the dish its characteristic sour flavor.
In addition to the main ingredients, other seasonings and spices may be added to enhance the flavor of the dish. These can include salt, black pepper, and bay leaves. Some recipes may also include additional ingredients such as bell peppers, tomatoes, or chili peppers to add texture and flavor.
How do I prepare the ingredients for cooking Escabeche?
To prepare the ingredients for cooking escabeche, start by cleaning and cutting the protein source into bite-sized pieces. If using fish, remove the scales and gills, and cut off the head and tail. If using meat, cut it into thin strips or cubes. Next, peel and chop the garlic and onions, and prepare the spices and seasonings.
Once the ingredients are prepared, heat oil in a pan and fry the protein source until it is golden brown and crispy. Remove the fried protein from the pan and set it aside. In the same pan, sauté the garlic and onions until they are softened and fragrant. Then, add the vinegar and spices, and bring the mixture to a boil.
What is the cooking process for Escabeche?
The cooking process for escabeche involves frying the protein source, sautéing the garlic and onions, and marinating the mixture in a vinegar-based sauce. To start, heat oil in a pan and fry the protein source until it is golden brown and crispy. Remove the fried protein from the pan and set it aside.
Next, sauté the garlic and onions in the same pan until they are softened and fragrant. Then, add the vinegar and spices, and bring the mixture to a boil. Reduce the heat and let the sauce simmer for a few minutes until it has thickened slightly. Finally, add the fried protein back into the pan and toss it in the sauce until it is well coated.
How long does it take to cook Escabeche?
The cooking time for escabeche can vary depending on the type of protein used and the desired level of doneness. Generally, it takes around 30 minutes to an hour to cook escabeche. This includes the time it takes to prepare the ingredients, fry the protein, and marinate it in the sauce.
If using fish, it may take less time to cook, around 20-30 minutes. If using meat, it may take longer, around 45 minutes to an hour. It’s also important to note that the dish can be cooked ahead of time and refrigerated or frozen for later use.
Can I customize the recipe for Escabeche to suit my taste?
Yes, the recipe for escabeche can be customized to suit your taste preferences. One way to do this is to adjust the level of sourness or spiciness to your liking. You can add more or less vinegar, or add hot peppers or chili flakes to give the dish a spicy kick.
Another way to customize the recipe is to add other ingredients or spices to enhance the flavor. For example, you can add sliced bell peppers or carrots to add texture and color to the dish. You can also add other spices or herbs, such as paprika or thyme, to give the dish a unique flavor.
How do I serve Escabeche?
Escabeche is typically served as a side dish or appetizer, and it can be served with a variety of Filipino dishes. One popular way to serve escabeche is with steamed rice, which helps to balance out the sour and savory flavors of the dish.
You can also serve escabeche with other Filipino dishes, such as adobo or sinigang. It’s also a great dish to serve at parties or gatherings, as it can be made in large quantities and served buffet-style. Additionally, escabeche can be served as a topping for noodles or rice bowls, or as a filling for sandwiches or wraps.