Fish Escabeche (es-kah-BECH-ay) is a classic Spanish preparation in which you sear meat or fish, then marinate it in a vinegary sauce loaded with herbs and spices, then serve it cold or at room temperature on a hot day.
It works perfectly with fish, especially oily fish such as mackerel, jacksmelt, herring or bonito. But any thinly sliced fish would work; I like to use porgies, walleye, trout, Pacific rockfish, or snapper.
1 whole lapu-lapu (about 3kilo) (alternative: Any good fish)
1 r3ed bell pepper
1 large onion, thickly sliced
1 thumb-size ginger, slice into strips
1 head garlic
1/2 cup water
3 cups vinegar
2 tsps. salt
4 tbsps. sugar
3 tbsps. cornstarch
1. Clean the fish then rub with salt and allow to stand for at least an hour.
2. Prepare the vinegar sauce. Add salt and sugar to the vinegar; boil. Add the cornstarch to allow the vinegar sauce to thicken. Mix well then set aside.
3. Saute garlic. Add the ginger strips, onions and bell pepper; set aside.
4. Fry the fish until it turns golden brown. Place on a serving platter.
5. Top with the sauteed garlic, ginger strips, onions and bell pepper.
6. Pour the vinegar sauce on top before serving the escabeche.