Escabeche

A dish in Mediterranean and Latin American cuisine which can refer to a dish of fish (escabeche of chicken, rabbit or pork is common in Spain) marinated and cooked in an acidic mixture (vinegar) and usually colored with pimenton (Spanish paprika) or saffron. Wikipedia





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

Procedure:

1. Heat the 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 put the vinegar. Let it boil.

3. Add sugar, whole peppercorn and garlic. Cook for 1 minute.

4. Put the onion and red bell pepper. Stir and cook until the vegetables are tender.

5. Sprinkle salt and then stir.

6. Put the fried fish. Cook for 2 to 3 minutes.

7. Turn-off heat and transfer to a serving table.

Serve with rice, enjoy!

Happy Tummy!