Eskabeche fish adds another Guam and Chamorro adjacent seafood dish with a brighter, sharper profile than the coconut-heavy recipes. It helps keep the seafood archive from leaning too heavily on one flavor direction.
If you enjoy this style of Pacific cooking, you may also want to try guihan barbecued fish, kokoda with shrimp.
Ingredients
- 1 pound fish fillets
- 1/2 cup vinegar
- 1/2 onion, sliced
- 1/2 bell pepper, sliced
- 1 tablespoon oil
- Salt and pepper to taste
Instructions
- Season and lightly fry or sear the fish until just cooked.
- Set the fish aside.
- Cook the onion and bell pepper briefly in oil.
- Add the vinegar and let it simmer for a short time.
- Return the fish to the pan and spoon the sauce over before serving.
Helpful Tips
- Do not overcook the fish in the vinegar sauce.
- Let the vinegar cook just enough to soften the raw edge.
FAQ
Is this served hot or cold?
It is commonly served warm, though some versions are also good at room temperature.
Can other fish be used?
Yes, firm fish that holds together in the sauce works best.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 110 kcal |
| Fat | 0.6 g |
| Saturated Fat | 0.4 g |
| Carbohydrates | 6.9 g |
| Protein | 19 g |
| Sodium | 249.7 mg |
| Cholesterol | 61.2 mg |
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