Escabeche with Papaya
Brighten up your dinner table with the perfect blend of tangy, sweet, and savory flavors in this Escabeche with Papaya recipe. Featuring crispy fried whole fish, vibrant sautéed vegetables, and shredded green papaya simmered in a zesty vinegar-based sauce, this Filipino-inspired dish is a delightful feast for both the eyes and the taste buds. The golden snapper or tilapia is infused with bold aromatics like ginger and garlic, complemented by the natural sweetness of papaya and a hint of soy. Quick to prepare and bursting with tropical flavors, this dish pairs beautifully with steamed white rice for a complete and satisfying meal. Perfect for those seeking an exotic take on a classic escabeche, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pieces whole fish (tilapia or snapper)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 cups cooking oil
- 4 cloves garlic, minced
- 1 medium onion, sliced
- 1 medium red bell pepper, julienned
- 1 inch piece ginger, julienned
- 1 small green papaya, shredded
- 1 cup white vinegar
- 1 cup water
- 3 tablespoons sugar
- 2 tablespoons soy sauce
- 0.5 teaspoon salt
- 0.5 teaspoon black peppercorns
Instructions
Clean the fish thoroughly and pat it dry with paper towels. Season both sides with 2 teaspoons of salt and 1 teaspoon of black pepper.
Lightly coat the fish in all-purpose flour, shaking off any excess.
In a large frying pan, heat 2 cups of cooking oil over medium-high heat. Fry the fish until golden brown and crispy on both sides, about 5-7 minutes per side. Remove and set aside on a paper towel-lined plate to drain excess oil.
In another large pan or wok, heat 2 tablespoons of the used cooking oil over medium heat. Sauté the garlic, onion, ginger, and red bell pepper until aromatic and slightly softened, about 3 minutes.
Add the shredded green papaya and stir-fry for 2 minutes until slightly tender.
In a small bowl, mix together the white vinegar, water, sugar, soy sauce, 0.5 teaspoon of salt, and black peppercorns. Pour this mixture over the sautéed vegetables.
Let the sauce simmer for 5 minutes, allowing the flavors to meld together.
Carefully place the fried fish into the pan with the sauce and vegetables. Spoon some of the sauce and vegetables over the fish.
Continue simmering for another 5 minutes to let the fish absorb the flavors.
Serve hot with steamed white rice. Enjoy your Escabeche with Papaya!
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 1602 mg | 70% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 13.4 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
