Best 3 Escabeche Fish Recipes

**Escabeche Fish: A Culinary Journey Through History and Flavor**

Escabeche is a traditional method of preserving and cooking fish or other meats that originated in Spain. With its roots in the 15th-century, this culinary technique involves marinating the fish in a flavorful mixture of vinegar, spices, and herbs, and then cooking it gently until tender. The result is a delectable dish with a unique tangy-sweet flavor profile that has stood the test of time.

This article presents a collection of escabeche fish recipes that showcase the versatility and global influence of this classic cooking technique. From the classic Spanish escabeche, with its vibrant combination of paprika, saffron, and bay leaves, to the Peruvian escabeche, featuring the bold flavors of aji panca and cilantro, each recipe offers a distinctive take on this culinary tradition.

Additionally, the article includes a recipe for a modern interpretation of escabeche, using salmon as the main ingredient and incorporating fresh herbs and citrus zest for a lighter and more contemporary flavor profile. With step-by-step instructions, helpful tips, and captivating images, this article is an invaluable resource for home cooks seeking to explore the diverse world of escabeche fish dishes.

Check out the recipes below so you can choose the best recipe for yourself!

FILIPINO FISH ESCABECHE

Filipino Fish Escabeche image

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

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.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

ESCABECHE (SWEET AND SOUR FISH)

Escabeche (Sweet and Sour Fish) image

Make and share this Escabeche (Sweet and Sour Fish) recipe from Food.com.

Provided by Mariz48746

Categories One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 -3 lbs red snapper, whole fish
4 tablespoons vegetable oil
1 tablespoon salt
1/4 teaspoon ground pepper
2 tablespoons soy sauce
1/2 cup apple cider vinegar or 1/2 cup white vinegar
1/4 water
1/2 cup brown sugar
1 large chopped onion
6 tablespoons minced garlic
1/2 cup ginger, julienned
1/2 cup carrot, julienned
1/2 cup red bell pepper
1/2 cup scallion, julienned (spring onions)
1 tablespoon sifted flour

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.

RICK'S SEARED FISH IN ESCABECHE

Rick's Seared Fish in Escabeche image

In chef Rick Bayless's escabeche recipe, tangy fruit vinegar and water replace the richer, heavier flavors of wine and stock.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 14

Ingredients

1/2 cup plus 1 tablespoon extra-virgin olive oil
6 five- to six-ounce boneless and skinless red snapper or halibut fillets, about 3/4 inch thick (mahi-mahi, grouper, or salmon can also be used)
1 large white onion, sliced 1/4 inch thick
3 medium carrots, cut into 1/4-inch dice
6 medium cloves garlic, quartered
3 whole cloves
1/4 teaspoon freshly ground pepper
1 cup Homemade Chicken Stock Homemade Chicken Stock, skimmed of fat (or 1 cup water)
1/4 cup apple-cider vinegar
3 dried bay leaves
Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram
1 two-inch piece cinnamon stick, preferably Mexican canela
Coarse salt
3 to 4 large fresh or pickled jalapeno chiles, stemmed, seeded, and thinly sliced lengthwise

Steps:

In a large, well-seasoned cast-iron or nonstick skillet, heat 1/2 cup oil over medium-high heat. Pat fish dry. Working in batches if necessary, cook in a single uncrowded layer until brown, 3 to 4 minutes. Turn, and cook until second side is brown and fish flakes under firm pressure, 2 to 3 minutes more. Remove to a plate, and set aside. Discard oil from pan.
Reduce heat to medium, and add remaining tablespoon oil. When hot, add onions, carrots, and garlic. Cook, stirring frequently, until onions are translucent and carrots are almost soft, about 5 minutes. Meanwhile, combine cloves and black pepper in a mortar and pestle or in a spice grinder, and process until coarsely ground. Add to vegetables, along with stock, vinegar, bay leaves, thyme, and cinnamon. Cover, and simmer over medium-low heat for 15 minutes. Taste; season with salt (about 3/4 teaspoon), and stir in jalapeno strips.
To serve warm, lay fillets over simmering escabeche, cover, and gently heat for 2 to 3 minutes. Place one fillet on each of six plates, and spoon some of the escabeche over each one. Garnish with sprigs of thyme. To serve cool, arrange fish on a deep serving platter, and spoon escabeche over. As it cools to room temperature, the fish and vegetables will absorb much of the liquid.

Tips:

Choose the right fish: Firm-fleshed fish like salmon, trout, or tilapia are ideal for escabeche. Avoid delicate fish like cod or flounder, as they may fall apart during cooking.
Use a good quality vinegar: The type of vinegar you use will greatly affect the flavor of your escabeche. Choose a vinegar with a mild acidity, such as white wine vinegar or apple cider vinegar.
Add vegetables for extra flavor and nutrition: Vegetables like onions, carrots, and bell peppers are commonly used in escabeche. You can also add other vegetables like zucchini, squash, or green beans.
Don't overcook the fish: The fish should be cooked just until it is opaque and flakes easily with a fork. Overcooking will make the fish tough and dry.
Let the escabeche cool completely before serving: This will allow the flavors to meld and develop. Escabeche can be served warm or cold, but it is best if it is served chilled.

Conclusion:

Escabeche is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover fish and vegetables, and it is also a healthy and flavorful meal. With its zesty and tangy flavor, escabeche is sure to be a hit with your family and friends. So next time you are looking for a new and exciting way to cook fish, give escabeche a try!