Lenten Recipe: Fish Escabeche

 Featured Recipe: Fish Escabeche

 Created and Prepared by: Chef Socrates Z. Inonog, CCE, ACE

Fasting is the most common form of sacrifice observed by Filipinos. When fasting, a person refrains from eating any animal meat and instead eats fish and vegetables--or even nothing at all. This is a form of reminder to denounce the selfish demands of flesh and follow the unselfish example of God through his son Jesus Christ who died in the cross for the salvation of mankind.

One Filipino favorite served during Lenten Season is the fish escabeche, which is poached or fried fish marinated in an acidic mixture before serving. Usually served on special occasions, escabeche is usually cooked in the Philippines using maya-maya, tilapia,  talakitok fish, or any white-meat fish to make the yellow-orange color stand out.

The escabeche is known for it's sweet and sour sauce. The sauce is cooked by first sauteing ginger, garlic, onion. Vegetables are then added and is stirred whilst adding pineapple syrup,tomato sauce, and sugar and salt to taste.

Escabeche is best served immediately after cooking to enjoy the crispiness of the fish, if fried.

  

                                        ESCABECHE

           (Gingered Sweet & Sour Fish)

               

Preparation Time:           45  minutes

Cooking Time    :               30 minutes

Yield: 4 portions

Ingredients:

1 pc                        Striped Bass , whole, 2 lbs, scaled, cleaned and washed

½ cup                    Dry  Sherry Wine

¼ tsp                     Black ground pepper

½ tsp                     Salt

2 oz                        Ginger, peeled, julienne

1 cup                     Cornstarch

3 cups                   Peanut Oil or Canola Oil

1 tbsp                    Fish base, Sysco or Fish Sauce (Patis)*

½ cup                    Pineapple Juice*

½ cup                    Sugar*

½ cup                    Tomato sauce*

1 pc                        Jalapeno, seeded, julienne*

1 tbsp                    Vegetable base, Sysco

½ oz                       Fresh ginger, peeled, julienne*

1 cup                     Scallion flowerets*

¼ pc                       Sweet yellow pepper, julienne*

¼ pc                       Sweet red pepper, julienne*

¼ pc                       Sweet green pepper, julienne*

½ pc                       Small carrot, peeled, julienne*

1 pc                        Medium Onion, julienne*

1 stalk                   Celery, julienne*

½ cup                    Dry Sherry wine*

1 tbsp                    Cornstarch

¼ cup                    Pineapple chunks*

¼ cup                    Vinegar, palm*

½ cup                    Water

*Sauce ingredients

Method:

1.       Scale and gut the fish. Wash over running water. Score on both sides.

2.       Combine wine, pepper and salt. Brush marinade on fish.

3.       Pick ginger and rub inside cavity and the scored sides of fish.

4.       Marinate fish for 15 minutes.

5.       Using a small brush, remove chopped ginger from the fish and dredge fish with cornstarch.

6.       Shake off excess cornstarch.

7.       Heat frying pan. Pour oil. In moderate heat, fry fish until golden brown and crisp, about 15 minutes.

8.       Remove from pan. Keep warm.

9.       In a saucepan, combine fish base or patis, pineapple juice, sugar, vinegar and tomato sauce.

10.   Bring to a boil. Simmer for 3 to 4 minutes.

11.   Add to sauce, the julienned ginger, pepper, carrots, onion and celery.

12.   Bring to a low boil. Simmer for 3 minutes

13.   Combine sherry wine and cornstarch. Mix well and pour into sauce.

14.   Bring to a low boil. Cook until sauce thickens.

15.   Add pineapple chunks.  Simmer for 2 minutes. Serve

Method of Serving:

Lay fish on platter. Pour sauce over. Garnish with floweret of scallion. Serve with timbales of steamed rice

Catch us again next week for another meatless recipe that you can include in your fasting diet. Don't  miss it!

Featured Region: Cagayan Valley, Region 2; Guinataang Puso ng Saging

Featured Recipe: Guinataang puso ng saging, baboy at hipon
(Banana Bud/ heart, pork and shrimp in coconut milk)

by Chef Socrates Z. Inonog, ACF, CCE

This week, we feature Isabela, the second largest province of the Philippines located in the Cagayan Valley Region or Region II. It is also reputed to be the rice and corn granary of Luzon.

Isabela's industry thrives on agriculture. With an aggregate land area of 10, 665 square kilometers that represents almost 40 percent of the regional territory, its natives typically harvest rice or corn from its wide arable fields; or catch fish in its bountiful river and ocean waters. Aside from agriculture, some potential investments opportunities are found in fisheries and tourism.

Isabela is the most populated province in Region II, with a total of 68.71 percent of its total household identifying themselves as Ilocanos. The rest of the population are comprised of the Ibanag and the Tagalog ethnic groups, among others.

Ilocanos are known for being spendthrift or frugal, preferring the practical over leisure. Ilocanos exemplify individuals who apply respect and modesty in their everyday lives.

Aside from their outstanding traits, Ilocanos are also known for their love of food. People even say that you can identify an Ilocano if his or her favorite expression is mangan tayon (let's eat)! Ilocanos diet boast of a healthy diet comprising mostly of boiled or steamed vegetable and freshwater fish. Among the Ilocano favorites are the pinakbet, a dish that include vegetables as ingredients partnered with shrimp paste or the bagoong.

Another favorite is the simple and healthy ginataang puso ng saging (banana flower heart or blossom in coconut milk). With its name derived from its heart-shaped appearance and reddish color, the puso ng saging resembles the flavor of an artichoke and is usually harvested after the banana fruits have formed. It is used as a spice when dried and is the main ingredient of ginataang puso ng saging.

Ginataang puso ng saging is as easy as its name suggests: with the blossom cooked in coconut milk with shrimps or dried fish flakes as optional ingredients. It is also rich in iodine, fiber, and other minerals that makes it a healthy dish.

Guinataang puso ng saging, baboy at hipon
(Banana Bud/ heart, pork and shrimp in coconut milk)

Yield : 6

Ingredients:
1 pc Banana Bud (puso ng saging), whole, julienne
2 tbsp salt
1/4 cup lemon juice
4 tbsp vegetable oil / canola
1 lb pork loin
1/4 cup flour
1/2 tsp salt
1/2 tsp pepper, black, ground
3 cloves Garlic
1/2" Ginger, julienne
1 pc onion, medium, julienne
2 pcs tomato, medium, sliced 1/8"
2 cups water
2 cups coconut milk
1/2 cup Sake or Sherry wine
1 tbsp Shrimp Base (sysco)
1 lb shrimp, large,peeled and deveined
1 pc jalapeño pepper, seeded,julienne

Method

1) in a bowl,combine banana bud and salt. Let sit for 15 minutes,then squeeze moisture out of banana bud to remove the puckery taste. Wash well and drain as you squeeze and liquid out
2) in a wok or a deep braising pan, pour oil. Brown pork that has been dusted in flour sessoned with salt and pepper. Remove from the fire and set aside.
3) in the same vessel,sauté garlic, Ginger and onion. Cook until the garlic is lightly browned. Add onion and sauté until translucent. Add tomatoes and continue cooking for another 5 minutes.
4) add browned pork and water. Bring to boil and simmer for 15 minutes until tender
5)add coconut milk and banana bud. Return to a boil and simmer for another 15 minutes. Stir gently while simmering.
6) add shrimp and jalapeño peppers. Simmer and cook for 10 minutes. Stir.

Catch us again next week for another Pinoy recipe that you'll surely love. Don't miss it!

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