Recipe for cooking fried fish in pungent sauce

Recipes from Peru, Brazil and South America :: South American Main Dish Seafood

Escabeche means "pickled" in Spanish, referring to the sweet and sour flavor obtained with brown sugar, ginger and vinegar. This is usually served as an appetizer.

1/4 c. olive oil or canola (or other vegetable) oil
1 1/2 lb. (one and a half lbs. ) fish fillets, cut into serving pieces
3/4 c. water
2 med. carrots, thinly sliced
2 small onions, sliced
1 small green bell pepper, cut into rings
1 clove garlic, finely chopped
1 Tbsp. packed brown sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1/3 c. vinegar
2 tsp. cornstarch

Heat oil in skillet until hot. Pat fish dry. Cook over med. heat until fish flakes easily with fork, turning carefully, 8 to 10 mins.

Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling in 1 1/2-quart saucepan; reduce heat. Cover and simmer 5 mins.

Mix vinegar and cornstarch; stir into vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour vegetable mixture over fish.

Yields 8 servings