Snapper Escabeche

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 508, total fat 14 G., saturated fats 1 G., proteins 31 G., carbohydrates 66 G., fiber 3 G., cholesterol 45 mg, sodium 1542 mg, sugar 27 G.

This version of a classic escabeche is grilled and includes a vegetable garnish. Grilled snapper is served with julienned bell peppers and onions under a quick sweet and sour sauce that serves as a light marinade. If you can't find snapper, you can substitute any firm white fish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp vegetable oil + extra for greasing the grill
3 cloves garlic, crushed
2.5 cm ginger root, peeled and cut into strips
0.5 tbsp. coconut or rice vinegar
0.5 cup apple juice
3 tablespoons fish sauce
1/4 cup light brown sugar
0.5 cups ketchup
1 bunch of green onions
2 red bell peppers, cut into 4 pieces
4 snapper fillets with skin, weighing 110-140 g.
2 cups of boiled jasmine rice

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: red snapper, sweet pepper, green onions, jasmine rice, wine vinegar, Pineapple juice, ginger root, fish sauce

Cooking the dish according to the recipe:

Preheat grill to medium-high heat.
In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the garlic and ginger and cook, stirring, until softened, about 2 minutes. Stir in the vinegar, pineapple juice, fish sauce, brown sugar, and ketchup. Bring to a steady simmer and cook until the liquid has reduced by almost half, about 10 minutes.

Meanwhile, in a medium bowl, toss the green onions and bell peppers with the remaining 1 tablespoon of vegetable oil. Season with salt and pepper and toss. Grill until the onions are soft, about 2 minutes per side for the green onions and 3 minutes per side for the bell peppers.
Make several small slits in the skin of the snapper fillet. Pat the fish dry. Brush both sides of the fillet with oil and season with salt and pepper. Lightly oil the grill grate. Grill the fish skin-side down, covered, until the edges are cooked through, 3-4 minutes. Flip and cook for another 3-4 minutes.
Cut the green onions into 7 cm pieces and cut the pepper into 0.5 cm wide strips. Arrange the vegetables and fish on plates. Drizzle with the sauce. Serve with rice.

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