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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Difficulty Level: Medium
Recipe Id: SPA1001

Escabeche (Spiced Pickled Fish)

  • 3 pounds firm fleshed white fish; cut into strips
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 6 cloves garlic, cut into thin slivers
  • 1 tablespoon grated fresh ginger
  • 4 small fresh hot chilies; cut into thin rings
  • 1/2 teaspoon mixed pickling spices
  • 1 large onion; cut into 1/8" thick slices
  • 1 red bell pepper; cut into rings and seeded
  • 1 green bell pepper; cut into rings and seeded
  • 1/2 cup cider vinegar
  • 1/3 cup dark brown sugar
  • 1/2 tablespoon cornstarch
  • 1/2 cup water
  • salt; to taste
  • coarse ground black pepper; to taste
  • cayenne; to taste
  • watercress or parsley sprigs; optional

  1. Melt the butter and oil together in a heavy skillet over moderate heat and add the garlic, ginger, chilies, and pickling spices.
  2. Saute gently, stirring all the while, until the garlic and chilies are soft but not browned.
  3.  Add all the remaining ingredients except fish, water, seasoning, and garnish, and cook for no more than 5 minutes or until the vegetables are just soft, stirring gently and being careful not to mash the vegetables.
  4. Taste and adjust seasoning.
  5. Pour hot mixture over fish, cool and allow 24 hrs. to marinate.
  6. Serve cold.
  7. garnish with fresh watercress or parsley.

Yield: 4 servings.


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