Filipino Escabeche Fish Fillet

Chef

Rochelle

INGREDIENTS

Makes 5 portions.

45 mL (3 Tbsp) Canola Oil, divided
1 Red Onion, medium julienned
1 Red Pepper, julienned
1-2 Garlic Cloves, thinly sliced
To Taste Salt
To Taste Black Pepper
60 mL (1/4 cup) Apple Cider Vinegar
30 mL (2 Tbsp) White Sugar
600 – 750 g Firm White Fish Fillets, thawed, patted dry
30 mL (2 Tbsp) Rice Flour
60 mL (1/4 cup) Parsley, chopped

PREPARATION

SAUCE

  1. Prepare onion, bell pepper and garlic.
  2. Preheat oil in pan. Add onions and garlic and sauté for 1 minute. Add peppers and sauté another minute. Season with salt and black pepper.
  3. Add cider vinegar and sugar and let simmer for about 2-3 minutes to make a thin sauce. Taste and adjust seasoning and vinegar and sugar balance. Add water if too thick, let simmer longer if too thin. Keep Hot.

FISH

  1. Dredge fish in rice flour.
  2. In a pan. heat oil and add fish. Cook on both sides until fully cooked. Keep Hot.

ASSEMBLE

  1. Place hot fish on plate/bowl and top with hot prepared sauce. Serve with rice and vegetables as desired.
  2. Garnish with parsley or micro greens.
  3. Chef note: Add chili flakes to sauce if desired.