Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Dominican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. In the New World, versions of the basic marinade are often used with other foods than fish and meats, for example green bananas (Puerto Rico), jalapeño peppers (Mexico), etc. The origin of the word escabeche is Persian, and was brought to Spain by the Arabs during the Moorish conquests. The word derives from al-sikbaj, the name of a popular meat dish that was cooked in a sweet and sour sauce, usually vinegar and honey or date molasses.

The dish is also known as "escoveitch" or "escoveech fish" in Jamaica, and is marinated in a sauce of vinegar, onions, chayote, carrots and scotch bonnet peppers overnight, since it is a traditional breakfast dish. And as "escabecio", "scapece" or "savoro" in Italy, "savoro" in Greece and "scabetche" in North Africa.

The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean escabeche. However like the other escabeches, Belizean escabeche is based upon an acidic marinade—in this instance, onions marinated in vinegar.

Escabeche, the sweet and sour version of the Western World, introduced by the Spanish to the Philippines during the 1500���s.  It is a typical Mediterranean cuisine and which made out of poached or fried fish then marinated in an acidic mixture like vinegar or any citric juice before serving.  The dish is not just common in Spain but as well as in Panama, Peru, Puerto Rico, Mexico and Philippines.   Its not just fish that is served in this manner but also chicken, rabbit and pork but in Philippines this is the most common version.

Due to the size of fish commonly used, this dish is usually served during special occasions such as birthdays and fiesta.  A common centerpiece dish which usually replaces the more expensive lechon de leche (whole spit roast young pig), but on my personal opinion this looks more pleasing as a center dish as the colours in it are vibrant and its less offensive to those who don���t eat pork.  A must try for those who loves the flavours of a sweet and sour dish.

This is basically sweet sour fish. Not that difficult to do, tedious but not difficult. In this particular instance, I had trouble frying the fish (the skin stuck to the pan) so the result was not that pretty - especially when the fish really looked lovely as you can see below. But it was tasty. I found the red snapper, freeze dried, at a Chinese/Vietnamese store.

Ingredients

Escabeche ingredients Fish - red snapper, either whole or filet or filet of mackerel (actually, any frying fish will do nicely) Oil Flour Salt Calamansi juice (or lemon or lime juice) Oil Green and red peppers, cut julienne style Ginger, cut julienne style Extra ginger Onion - sliced Garlic - sliced or pounded Pineapple juice Pineapple chunks Sugar Tomato Sauce or tomato catsup Vinegar Cornstarch