Mom's Filipino Escabeche

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 medium salmon fillet
• oil, for pan frying
• 2 cups water
• 1/4 teaspoon salt
• 3 tablespoons soy sauce
• 3 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon peppercorns or 1 teaspoon ground pepper
• 2 tablespoons cooking oil (reserved from frying the fish)
• 4 garlic cloves, minced
• 1/4 cup sweet onion
• 1/4 cup ginger, cut into strips
• 1/2 cup carrot, julienne cut
• 1/2 cup red bell pepper, cut into strips
• 1/2 teaspoon cornstarch, mixed in water to a paste

Recipe

• 1 fish:
• 2 use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
• 3 pan fry the fish in the oil on medium heat. if you are using a fillet start with the flesh side down. you may need to score the skin of a whole fish in order to allow it to cook through.
• 4 once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
• 5 sauce:
• 6 stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
• 7 the mixture should have a strong flavor of balanced sweet, sour, and salty. add additional sugar, vinegar and/or soy sauce until you achieve this balance. then set aside.
• 8 saute garlic in the reserved oil in a wok on medium-high heat until golden.
• 9 add onion and saute until it is also golden.
• 10 add ginger and saute until flavors blend.
• 11 add carrots, stir briefly then add liquid mixture.
• 12 mix sauce until flavors blend nicely.
• 13 simmer approximately 1 minute.
• 14 taste again and re-balance the flavors.
• 15 add bell pepper and corn starch mixture and stir together.
• 16 simmer until reduced to about a cup.
• 17 ladle the sauce over the fish and serve.