You might think that someone dreamt up the recipe for escabeche de pescado as a homage to Peru’s most important chili peppers – yellow chili and panca chili. But the dishes origins actually stem from a tradition from another distant continent. Time to learn more about this cold dish that won’t leave you cold.
Tilapia, cod, or halibut can be used for making this Filipino fish escabeche, which comes with a sweet and sour sauce. 1 (1 inch) piece ginger, thinly sliced crosswise, or to taste Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Pat tilapia dry with a paper towel.
(It might take some getting used to, but it’s very tasty, and so is the veggie side salad). The best fish to use for escabeche is Dorado, but any quality white fish that is available in your area with decent-sized fillets and doesn’t flake easily will work well for this dish.
It’s important to note that escabeche is not a very spicy dish – the amount of ají amarillo used is minimal. The ají panca mostly fulfills the task of adding flavor yet not heat, as well as giving the dish its distinctive deep, red tinge.