FISH- ESCABECHE

                                                         Escabeche

ESCABECHE  is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. The word derives from al-sikbaj, the name of a popular meat dish that was cooked in a sweet and sour sauce, usually vinegar and honey or date molasses.

Ingredients:

• 1 large fish (1 to 2 lbs), cleaned and salted
• 1 medium red bell pepper, sliced into strips
• 1 medium red onion, sliced
• 1 cup white vinegar
• 5 cloves garlic, crushed
• 1 teaspoon whole peppercorn
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 cup cooking oil

Cooking Procedure:

1. Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2. Heat a clean pan and pour-in the vinegar. Let boil.
3. Add sugar, whole peppercorn, and galic. Cook for 1 minute.
4. Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5. Sprinkle salt and then stir.
6. Put-in the fried fish. Cook for 2 to 3 minutes.
7. Turn-off heat and transfer to a serving plate.
8. Serve.
9. Share & Enjoy!