Escabeche Recipe

Fish: The main protein of the dish, typically mackerel or tilapia, which is fried until golden brown.

Vinegar: Provides the tangy base for the sauce, balancing the sweetness of the sugar.

Water: Used to dilute the vinegar and create the sauce.

Sugar: Adds sweetness to balance the acidity of the vinegar.

Salt: Enhances the overall flavor of the dish.

Carrots: Adds a sweet crunch and vibrant color to the dish.

Bell peppers: Contributes to the dish's color and adds a slight sweetness.

Onion: Provides a savory depth to the sauce.

Garlic: Adds a fragrant aroma and depth of flavor.

Ginger: Adds a warm, spicy note to the dish.

When frying the fish, make sure the oil is hot enough before adding the pieces. This ensures a crispy exterior and prevents the fish from absorbing too much oil. You can test the oil by dropping a small piece of garlic or ginger into the pan; if it sizzles immediately, the oil is ready.

• fish - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be used. It will absorb the flavors well and provide a different texture.

• vinegar - Substitute with lemon juice: Lemon juice provides a similar acidity and tanginess, making it a good alternative for vinegar.

• water - Substitute with chicken broth: Using chicken broth instead of water can add more depth and flavor to the dish.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and will add a slight floral note to the dish.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami, enhancing the overall flavor profile.

• carrots - Substitute with zucchini: Zucchini can provide a similar texture and a mild flavor that complements the other ingredients.

• bell peppers - Substitute with poblano peppers: Poblano peppers offer a slightly spicier and smokier flavor, adding a different dimension to the dish.

• onion - Substitute with shallots: Shallots have a milder and sweeter flavor compared to onions, making them a good alternative.

• garlic - Substitute with garlic powder: If fresh garlic is not available, garlic powder can be used to provide a similar flavor.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger, making it a suitable substitute.

• Allow the fish to cool completely before storing. This prevents condensation, which can make the fish soggy.

• Transfer the escabeche to an airtight container. Ensure the container is clean and dry to maintain the freshness of the ingredients.

• For short-term storage, place the container in the refrigerator. The escabeche will keep well for up to 3-4 days, allowing the flavors to meld even further.

• If you plan to store the escabeche for a longer period, consider freezing it. Place the escabeche in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage. This helps you keep track of how long the escabeche has been stored and ensures you consume it while it's still at its best quality.

• When ready to enjoy, thaw the escabeche in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the fish and vegetables.

• Reheat the escabeche gently on the stove over low heat. Avoid using high heat as it can cause the fish to become tough and the vegetables to lose their crunch.

• If the escabeche appears too dry after reheating, you can add a splash of vinegar and a bit of water to refresh the sauce. Adjust the seasoning with a pinch of salt and a touch of sugar if needed.

• Serve the reheated escabeche with freshly steamed rice to enjoy a meal that tastes just as delightful as when it was first prepared.

• Preheat your oven to 350°F (175°C). Place the leftover escabeche in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 15-20 minutes or until warmed through.

• For a quicker method, use a microwave. Transfer the escabeche to a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap (leaving a small vent for steam to escape), and heat on medium power for 2-3 minutes. Stir halfway through to ensure even heating.

• If you prefer stovetop reheating, place the escabeche in a skillet over medium heat. Add a splash of water or vinegar to prevent it from drying out, and cover the skillet. Heat for about 5-7 minutes, stirring occasionally, until the fish and vegetables are warmed through.

• For those who enjoy a bit of crispiness, you can reheat the fish separately in a toaster oven or air fryer. Set the temperature to 350°F (175°C) and heat for 5-7 minutes. Meanwhile, reheat the vegetables and sauce on the stovetop or microwave as described above. Combine them just before serving.

• Knife: For cleaning, preparing, and slicing the fish, vegetables, and ginger.

• Cutting board: A surface to safely chop and prepare all the ingredients.

• Pan: Used to fry the fish and sauté the vegetables and aromatics.

• Spatula: For turning the fish while frying and stirring the vegetables.

• Tongs: Useful for handling the fish without breaking it.

• Measuring cups: To measure the vinegar, water, and sugar accurately.

• Measuring spoons: For measuring the salt and sugar precisely.

• Mixing bowl: To season the fish with salt before frying.

• Plate with paper towels: To drain the excess oil from the fried fish.

• Stove: The heat source for frying the fish and cooking the vegetables.

• Serving dish: To present the finished escabeche attractively.

Prep ingredients in advance: Clean and season the fish ahead of time. Slice the vegetables and store them in the fridge.

Use a food processor: Mince the garlic and slice the ginger quickly with a food processor.

Batch fry the fish: Fry all the fish at once to save time on cooking.

One-pan method: After frying the fish, use the same pan to sauté the vegetables and make the sauce.