Embark on a culinary adventure with Snapper Escabeche, a vibrant and flavorful Filipino dish that’s sure to tantalize your taste buds. This recipe features fresh snapper, gently fried to golden perfection, and then bathed in a sweet, sour, and slightly spicy sauce brimming with colorful vegetables. Snapper Escabeche is not just a meal; it’s an experience, a celebration of flavors and textures that will transport you to the sun-kissed shores of the Philippines. Perfect for a special occasion or a delightful weeknight dinner, this dish is surprisingly easy to prepare, even for beginner cooks. Prepare to be amazed by the simplicity and the incredible depth of flavor that Snapper Escabeche offers.
Before we dive into the detailed steps, here’s a quick overview of what to expect:
| Category | Value |
|---|---|
| Preparation Time | 25 minutes |
| Cooking Time | 35 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
Nutrition per serving (approximate):
Calories: 450kcal; Protein: 35g; Fat: 25g; Carbohydrates: 20g; Fiber: 3g
Now, let’s gather our ingredients. The freshness of the snapper and the quality of the vegetables will significantly impact the final taste of your Snapper Escabeche. So, choose wisely!
| Ingredients | Quantity |
|---|---|
| Whole Snapper (cleaned and scaled) | 1.5 lbs (about 2 medium-sized fish) |
| Cornstarch | 1/2 cup |
| Vegetable Oil (for frying) | 2 cups |
| Bell Peppers (red, green, and yellow, sliced into strips) | 1 each |
| Onion (sliced into rings) | 1 medium |
| Carrot (julienned) | 1 large |
| Ginger (julienned) | 1 inch piece |
| Garlic (minced) | 4 cloves |
| Pineapple Chunks (canned or fresh) | 1 cup |
| White Vinegar | 1/2 cup |
| Sugar | 1/4 cup |
| Soy Sauce | 2 tablespoons |
| Water | 1/2 cup |
| Salt | To taste |
| Black Pepper | To taste |
| Green Onions (chopped, for garnish) | 2 tablespoons |
| Cooking Wine (optional) | 1 tablespoon |
Cooking Instructions
- Prepare the Snapper: Rinse the cleaned snapper thoroughly under cold water. Pat it dry with paper towels. Make shallow diagonal cuts on both sides of the fish. Season generously with salt and pepper, both inside and outside. This ensures the flavor penetrates the fish during frying.
- Coat the Snapper: In a shallow dish, spread the cornstarch evenly. Dredge each snapper in the cornstarch, ensuring it’s fully coated. This will help create a crispy crust when frying. Shake off any excess cornstarch.
- Fry the Snapper: Heat the vegetable oil in a large skillet or wok over medium-high heat. The oil should be hot enough to sizzle when a small piece of cornstarch is dropped in. Carefully place the snapper in the hot oil. Fry for about 6-8 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Remove and Drain: Once the snapper is cooked, carefully remove it from the skillet and place it on a wire rack or paper towel-lined plate to drain excess oil. This step is crucial for maintaining the crispiness of the fish.
- Prepare the Escabeche Sauce: In a separate pan or wok, heat a tablespoon of vegetable oil over medium heat. Add the minced garlic and julienned ginger. Sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic.
- Sauté the Vegetables: Add the sliced onions, bell peppers, and julienned carrots to the pan. Sauté for 3-5 minutes, or until the vegetables are slightly softened but still crisp. The vegetables should retain some texture.
- Add the Wet Ingredients: Pour in the white vinegar, soy sauce, water, and cooking wine (if using). Bring the mixture to a simmer.
- Sweeten and Thicken: Add the sugar and pineapple chunks to the sauce. Stir well to dissolve the sugar. Let the sauce simmer for another 2-3 minutes, or until it slightly thickens. Taste and adjust the seasoning as needed. You can add more sugar for sweetness or vinegar for acidity, depending on your preference.
- Combine and Simmer: Gently pour the escabeche sauce over the fried snapper, ensuring it’s evenly coated. Let the snapper simmer in the sauce for 2-3 minutes, allowing the flavors to meld together. This step infuses the fish with the delicious escabeche sauce.
- Garnish and Serve: Garnish the Snapper Escabeche with chopped green onions. Serve immediately while hot and crispy.
Serving Suggestions:
Snapper Escabeche is best served hot and fresh. It pairs perfectly with steamed white rice, which soaks up the flavorful sauce beautifully. You can also serve it with a side of pickled vegetables or a simple salad for a complete and balanced meal. For a more festive presentation, garnish the dish with sprigs of parsley or cilantro.
Tips and Variations:
- Choosing the Fish: While snapper is the traditional choice, you can also use other types of firm white fish, such as grouper, cod, or sea bass.
- Adjusting the Sweetness and Sourness: The balance of sweetness and sourness in the escabeche sauce is crucial. Adjust the amount of sugar and vinegar to suit your taste.
- Adding Spice: For a spicier kick, add a pinch of chili flakes or a finely chopped chili pepper to the sauce.
- Vegetable Variations: Feel free to add other vegetables to the escabeche sauce, such as mushrooms, snow peas, or zucchini.
- Making it Ahead: While Snapper Escabeche is best served immediately, you can prepare the escabeche sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat the sauce before pouring it over the fried snapper.
- Cornstarch Alternative: If you don’t have cornstarch, you can use all-purpose flour to coat the snapper. However, the crust may not be as crispy.
- Vinegar type: You can use apple cider vinegar, cane vinegar or rice vinegar. They have varying degrees of sourness.
Snapper Escabeche is a testament to the beauty of Filipino cuisine – simple ingredients transformed into a dish that’s bursting with flavor. This recipe is a great starting point, and you can easily customize it to your liking. Don’t be afraid to experiment with different vegetables, spices, and levels of sweetness and sourness. With a little practice, you’ll be making restaurant-quality Snapper Escabeche in no time.
Enjoy this delightful Snapper Escabeche! It’s a dish that’s perfect for sharing with family and friends, and it’s sure to become a new favorite in your household. The combination of crispy fish, tangy sauce, and colorful vegetables is simply irresistible. Each bite of the Snapper Escabeche is a delightful adventure, a symphony of flavors that will leave you wanting more. The crispy Snapper Escabeche is the perfect combination of flavour and aroma.
Remember to adjust the recipe to your liking. Do you like a sweeter Snapper Escabeche? Add a bit more sugar. Prefer a spicier kick? Throw in some chili flakes. The beauty of cooking lies in its adaptability – feel free to make it your own. The authentic Snapper Escabeche is one which fits your personal taste. It is the ultimate comfort food that will warm your heart and soul.
Snapper Escabeche, with its sweet and sour sauce, is a true culinary gem, offering a delicious snapshot of Filipino cuisine. So gather your ingredients, follow these simple steps, and get ready to create a dish that will impress everyone around your table. Happy cooking, and enjoy your Snapper Escabeche! Making the Snapper Escabeche with fresh ingredients makes a world of a difference.
Whether you’re an experienced cook or just starting out, this Snapper Escabeche recipe is designed to be easy to follow and rewarding to make. With a bit of patience and attention to detail, you’ll be able to create a dish that’s both delicious and visually appealing. So, go ahead, give it a try, and discover the magic of Filipino cuisine! Don’t forget to share your creation with us by tagging us on social media! We’d love to see your version of Snapper Escabeche.
The versatility of the Snapper Escabeche allows for endless variations. You can experiment with different types of vinegar, such as rice vinegar or apple cider vinegar, to alter the flavor profile of the sauce. You can also add other ingredients, such as tofu or shrimp, to create a more substantial meal. And if you’re looking for a healthier option, you can bake the snapper instead of frying it.
No matter how you choose to make it, Snapper Escabeche is a dish that’s sure to impress. Its vibrant colors, tantalizing aromas, and exquisite flavors make it a true culinary masterpiece. So, why not try this Snapper Escabeche recipe today and experience the magic for yourself? You won’t be disappointed!
This flavorful dish highlights the freshness of the fish and the vibrant flavors of the vegetables, all tied together by the sweet and tangy sauce. The slight spiciness also makes it a favorite amongst Filipinos who enjoy adding a little kick to the Snapper Escabeche. Whether you’re a seafood enthusiast or simply looking to explore new flavors, this Snapper Escabeche recipe is a must-try.
The secret to a great Snapper Escabeche lies in the quality of the ingredients. Always use fresh snapper and high-quality vegetables for the best results. And don’t be afraid to adjust the recipe to your liking. If you prefer a sweeter sauce, add more sugar. If you like it more sour, add more vinegar. The possibilities are endless! The perfect crispy Snapper Escabeche is not impossible to make at home. It’s really all about patience and timing!
