I love looking at this photo of a cooked fish, with its skin intact and the fish belly exposed. It makes me drool. If you do not eat fish unless filleted, with its skin, head and tail already removed, then you don’t know what you’re missing!
Well, I am missing Filipino food. This wonderful fish escabeche was cooked by a family friend in Portland whose name is Raquel. I must have had three servings of Raquel’s fish escabeche the night she invited us for dinner. I even had some to take home, which was a delight. Thank you again, Raquel!
Fish escabeche is a classic sweet and sour fish recipe from the Philippines. The fish is fried first which can be tricky. Someday I’ll cook this myself.