Escabechewithpapaya Food

A CLASSIC ESCABECHE

Steps:

• Gather the ingredients.
• Combine the cup salt with 4 cups of water, and stir to combine. Brine the fish in this mixture for 30 to 45 minutes.
• Heat the olive oil in a large pan, and add the mashed garlic cloves, chile, and 2 bay leaves. Cook these aromatics in the oil over medium heat until the garlic browns, about 4 to 6 minutes. Do not let the garlic burn. Remove the aromatics and discard.
• Turn the heat up to medium-high, and cook the fish. You want a good sear , so if the fish is not cooking hot enough, turn the heat all the way up to high. Sear each side of the fish for 1 to 3 minutes, depending on the thickness. You don't need to cook the fish all the way through.
• Remove the fish to cool. Add the slivered onion, lower the heat to medium and cook until translucent. Remove to cool.
• Add all the remaining ingredients to the pan, turn the heat up to high, and bring to a rolling boil. Reduce by half, turn off the heat, and let cool.
• When everything is at room temperature, pour the sauce into a container, and add the fish and onions. Store in the refrigerator overnight to let the flavors marry.
• Serve cool or at room temperature.

ESCABECHE (SWEET AND SOUR FISH)

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.

ESCABECHE

Steps:

• Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
• While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

ESCABECHE WITH PAPAYA

Steps:

• Clean fish and sprinkle with salt.
• Let stand about 15 minutes and drain well.
• Fry in hot oil until brown and set aside.
• Saute garlic,ginger,onion and papaya until papaya is half cooked.
• Add salt and hot pepper and mixture of vinegar,water,sugar,soy sauce and flour.
• Cook until liquid thickens and the papaya becomes tender.
• Place fried fish on a platter and pour over it the gravy mixture.
• Garnish with sliced red-sweet pepper.

ESCABECHE

Steps:

• Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

ROASTED PAPAYA ESCABECHE

Steps:

• Add the papaya, onion, sugar and vinegar to a medium saucepan. Bring to a simmer and cook, uncovered, until the papaya is soft and the liquid has reduced slightly, 10 to 15 minutes. Remove from the heat and cool completely over a bowl of crushed ice.
• Stir in the garlic, olive oil, ginger, cilantro, thyme and lime juice. Season to taste with salt and pepper and serve.

FILIPINO FISH ESCABECHE

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.