Chillo en Escabeche (Red Snapper en Escabeche)
Fish and frying ingredients:
Combine the ingredients for the escabeche sauce. Simmer 45 minutes. Let chill.
Clean the fish and sprinkle with salt and lemon. Dredge fish with corn starch. Heat a pan with oil and fry garlic until golden brown, remove garlic and fry fish until brown/gold on both sides.
Pour the escabeche sauce into a deep glass dish and place fish slices over sauce. Cover with more sauce. Follow the same instructions with all the slices.
Let cool, refrigerate 24 hours. Serve cold.
*Be sure to use a glass dish and not metal or plastic as the vinegar may react with metal or plastic.
Copyright 2010 - All Rights Reserved - TheNoshery.com