A hundred years ago there were no refrigerators at all. But people somehow knew how to store food in the warm season. The cooks then were no less skillful than they are now, and each cook had his own method and his own knowledge.
So this recipe is prepared in a vinegar marinade, and therefore it was very popular in the old days. Most likely this is an Arab dish, but in Europe and America it is loved to be cooked in many restaurants and in home cooking, it is very popular, since it is quite simple to prepare it.
Escabeche is a method in which food does not spoil for a long time. This is something similar to a marinade, but its difference is that the meat of the product must first be fried, only then it must be poured with marinade, which is prepared by the method that will be given below in the recipe.
Usually, fish, chicken or rabbit meat is taken as the main product. In modern refrigerators, cooked escabeche food can be stored for up to two weeks.
It should be noted that this dish is not entirely healthy and dietary, but if there are no contraindications, it can be used quite often.
So, this dish includes:
• Fish fillet, about 450 grams
• 2 tablespoons flour
• 4 to 5 cloves of garlic
• Onions, 1 head
• Olive oil, 100 grams
• Wine vinegar, about 300 ml
• Salt, pepper to taste
• Bay leaf
• Thyme, rosemary
• Granulated sugar
This dish is prepared with any fish, you can even mix different fish. This will not spoil the taste. The first step is to cut the fish or its loin into pieces. The size of the pieces depends on the desire of the hostess, then you need to salt and pepper everything and prepare it for frying. Flour is poured into a flat plate, then pieces of fish are rolled in it - and that's it, you can fry it, not forgetting to shake off the excess flour.
Fish is fried in hot oil, as usual, then it should be put on a prepared plate. Oil is added to this frying pan, and the hostess proceeds to fry the onions, cut into rings. Spicy lovers can add hot pepper.
Then vinegar, a little sugar and salt are added to the frying pan, all this boils for two minutes and the fish returns to the frying pan. If the fish is not completely covered with marinade, you can add water, and let it all boil for one or two minutes, then remove from heat and refrigerate.
Fish is stored in escabeche in the refrigerator in a glass container.
It can be sprinkled with chopped olives when serving, but it tastes good on its own.
