The Happy Home Cook: Escabeche (Sweet-and-Sour Fish)
/This dish has Spanish roots. The original Iberian version kept cooked fish in a seasoned sauce of wine or wine vinegar overnight. The Chinese interpretation, however, became the Filipino prototype: fried batter-dipped fish soaking in a freshly made sweet-and-sour sauce redolent with ginger strips, red pimiento and carrot flowerets [Felice Sta. Maria, The Governor-General’s Kitchen].
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