Escabeche includes a fried fish topped off with a sweet and sour sauce.😋
1 Pompano fish
Salt and pepper
¼ cup brown sugar
½ cup apple cider vinegar
1 tbsp soy sauce
¼ cup ketchup (banana is better!)
¼ cold water
1 tbsp corn starch
3 sliced garlic cloves
½ onion, sliced
¼ cup ginger, sliced (~4 inches of 1 knob of ginger)
½ cup thinly-sliced carrots
½ green bell pepper, sliced thinly into strips
½ red bell pepper, sliced thinly into strips
Salt and pepper
Take the fish and season it with salt and pepper on both sides. Set aside.
Take a cast-iron pan and pour in enough oil to cover the surface of the pan. Turn on the stove to medium heat.
When the oil has heated up, place the fish very carefully in the pan. If you have one, place a splash guard over the pan. Let it cook over the medium heat for about 4-5 minutes.
Flip the fish and cook on the other side for 4-5 minutes. Remove from heat.
Over low heat, heat up a medium saucepan and add in the brown sugar, apple cider vinegar, soy sauce, and ketchup. Whisk it all and undo any clumps.
Take a small, separate mixing bowl and mix the cold water and corn starch together. Set aside.
Return to the saucepan and add in the garlic, onion, and ginger. Simmer on very, very low heat for 5 minutes, stirring halfway through.
Take the cornstarch mixture and whisk it up again. Pour into the saucepan and whisk, whisk, whisk. (This thickens really fast!)
Throw in the sliced carrots, green bell pepper, and red bell pepper. Stir the pot very well, and add a splash of water if you think the sauce is too thick. Add a dash of salt and pepper to taste. Cover the pot with a lid and let simmer for another 3-5 minutes.
Make sure the sauce has thickened up, and remove the pot from the heat. Serve the fried fish and spread the vegetable, sweet-and-sour sauce over it.
Now you have your escabeche, with your fancy sweet and sour sauce.😋