(A DIFFERENT PREP FOR FISH “ESCABECHE”-SANS MARINATION)
Few hours to overnight marination in an acidic medium, usually vinegar,
of fish or vegetables prior to cooking is the essence behind
The term denotes the type of process peculiar to Mediterranean cuisines.
Worrying on some “un-wanted” chemicals that are incorporated into the process of making vinegar,
some countries let go of it and changed the acidic medium to healthier citrus juices.
Variations range from using different types of fishes
to incorporation of other veggie(s) or food
staple to preparing country or region, like Jalapeno Pepper by Mexico
Distinct modification is the style of Spain to create
Escabeche Pork and Chicken.
My recipe is entirely different though the acidic medium I utilized is vinegar.
No marination at all but desired flavor is attained.
Cooking process for main ingredient, in this case Tilapia,
is neither frying nor poaching, still, taste digs deep into the flesh.