Anthony Ibarrondos Pescado En Escabeche Recipes

PESCADO EN ESCABECHE (PICKLED FISH)

Steps:

• First, prepare the escabeche by heating a large sized saucepan to stovetop medium heat. Pour in a little olive oil to sauté. Throw in the chopped white onion, minced garlic, and chopped red bell pepper when the pan is ready.
• Sauté the mixture for 3-5 minutes while continuously stirring. Slowly pour in the olive oil and apple cider vinegar. Toss in the spanish olives, bay leaves, salt, and the black peppercorns.
• Stir the mixture around and reduce the heat to simmer. Set aside for 45 minutes. Heat a medium frying pan to medium-high heat. Cover the bottom of the frying pan with oil for frying.
• Season the king fish steaks with adobe seasoning, salt & pepper, and squeeze half of the lemon onto both sides of the fish. Slowly put each king fish steaks into the pan, and fry each side for 3-4 minutes. Make sure to not over fry the fish. It should be golden on the outside, while making sure the fish meat is still soft.
• Place king fish steaks into a small-medium sized glass container. Pour escabeche sauce over the fish and cover the container with a tightly sealed lid. Place in the refrigerator for at least 24 hours for pickling process. Before eating, let fish thaw to room temperature.

ANTHONY IBARRONDO'S PESCADO EN ESCABECHE

Steps:

• Rinse swordfish steaks and pat dry.
• Combine flour, salt and fresh ground pepper in a bag. Add steaks, one at a time, and shake to coat. Remove and shake off excess coating.
• Heat oil in large skillet. Add as many steaks as will go in one layer. Cook over medium heat until golden brown, 4 or 5 minutes. Turn once and brown on other side. Repeat for remaining fish. Do not allow oil to burn (it will be used in marinade).
• Remove steaks to glass or enameled dish.
• Add garlic to the skillet and saute until golden. Remove and drain on paper towel.
• Add carrot and onion to skillet and saute over low heat for 10 minutes.
• Add vinegar, bay leaf, parsley, pepper flakes and 1 cup water. Cover and simmer over low heat for 20 minutes. Pour marinade over sword fish. Arrange garlic on top. Cover and refrigerate for 24 hours, turning steaks several times.
• Remove fish from refrigerator 1 hour before serving. Arrange on platter, pour on marinade, and garnish. Serve with a simple salad.

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.

PESCADO EN ESCABECHE

Steps:

• Lavar y salar el pescado. Tapar y dejar marinar durante media hora. Mezclar en una cacerola, el aceite de oliva, el vinagre, sal, pimienta, laurel y dientes de ajo. Cocinar a fuego bajo durante 20 minutos. Añadir las cebollas y cocinar durante 10 minutos más. Retirar del fuego y dejar enfriar completamente. Freir suave el pescado en una sartén a fuego moderado, aproximadamente durante 8 minutos por cada lado, dejar enfriar. Colocar en un recipiente de vidrio o cerámica con tapa. Vertir la salsa fría por encima y tapar. Dejar el pescado durante 24 horas en la nevera tapado, para que absorba bien el sabor de la salsa. Guardar en la nevera hasta su uso.. Sírvalo frío.