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Escabeche
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Escabeche (Sweet-And-Sour Fish)
Escabeche (Sweet-And-Sour Fish)
This dish has Spanish roots. The original Iberian version kept cooked fish in a seasoned sauce of wine or wine vinegar overnight. The Chinese interpretation, however, became the Filipino prototype: fried batter-dipped fish soaking in a freshly made sweet-and-sour sauce redolent with ginger strips, red pimiento and carrot flowerets [Felice Sta. Maria, The Governor-General’s Kitchen]
Continue reading (335 words , one picture)
Published at 2018-03-14 by Puerto Parrot
Categories : Filipino cooking
Recipe: Shrimp Escabeche
Recipe: Shrimp Escabeche
This versatile dish is a fantastic variation on the classic fish version of escabeche, with the sauce served over a whole fried or baked fish. But the same sweetly piquant escabeche sauce is also the perfect complement for the delicate flavor of the shrimp. It can be served as a hot or cold appetizer, or as a main dish over steamed rice.
Continue reading (238 words , 2 pictures)
Published at 2018-03-06 by Puerto Parrot
Categories : Filipino cooking