ESCABECHE I HOW TO COOK ESCABECHE I SWEET AND SOUR FISH RECIPE I FIL-SPANISH DISH
According to the DRAE, the Spanish and Portuguese word escabeche originates in the Andalusi Arabic spoken in Muslim Spain and ultimately Persian. Derives from al-sikbaj (السكباج), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire and is particularly common in Latin America and the Phillipines.
The dish is known as escoveitch or escoveech fish in Jamaica and is marinated in a sauce of vinegar, onions, carrots and scotch bonnet peppers overnight. It is known as escabecio, scapece or savoro in Italy, savoro in Greece (especially Ionian islands) and scabetche in North Africa.
The dish is common in Spain and has evolved with local modifications in the Spanish-speaking world. It is well represented in Portugal, usually spiced with pepper corns, chilies, peppers, onions, garlic and sliced carrots. The dish is popular in the Philippines and Guam, both former Spanish colonies, where it is the closest to the original Spanish version: adapting the type of fish to ones locally available but respecting the original technique.
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0:00 Recipe Intro
1:00 Preparation
1:43 Frying and cooking
8:40 Plating