Hawaiian Grown Kitchen - Escabeche Recipe Video

Summary

Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings2
TasteMethod
Main IngredientHealthy,

Ingredients

 Quinoa1 Cup (16 tbs), cooked (Incan quinoa for the salad)
 Olive oil9 Tablespoon, divided (8 tbsp for frying the fish + 1 tbsp for sauteing)
 Tri colored bell pepper1 Cup (16 tbs), cut lengthwise into eighths (for the sauce)
 White onion1 Cup (16 tbs), cut lengthwise (Kula onions for the sauce)
 Tomatoes15 Small, halved (8 for the quinoa + 7 for the sauce)
 Macadamia nuts1 Cup (16 tbs), chopped (for the salad)
 Cilantro1 Tablespoon, chopped finely (for the salad)
 Raisins1 Tablespoon (for the salad)
 Lemon juice2 Tablespoon (for the salad)
 Cracked black pepper1 Teaspoon (to taste, for the salad)
 Salt1 Teaspoon (to taste, for the salad)
 Garlic1 Tablespoon, sliced (for the sauce)
 White wine1 Cup (16 tbs) (for the sauce)
 Clam juice1 Cup (16 tbs) (for the sauce)
 White fish fillet2 Medium (seasoned and breaded)
 Oregano powder1 Teaspoon (for the sauce)
 Cumin powder1 Teaspoon (for the sauce)
 Coriander powder1 Teaspoon (for the sauce)
 Capers1 Tablespoon (for the sauce)
 Chili pepper water1 Tablespoon (for the sauce)
 Fish sauce1 Tablespoon (for the sauce)

Nutrition Facts

Serving size

Calories 1867 Calories from Fat 1119

% Daily Value*

Total Fat 129 g199%

Saturated Fat 18.4 g91.8%

Trans Fat 0 g

Cholesterol 99.2 mg

Sodium 2253.2 mg93.9%

Total Carbohydrates 121 g40.3%

Dietary Fiber 25.7 g102.9%

Sugars 32.8 g

Protein 55 g109.9%

Vitamin A 133.5% Vitamin C 271.2%

Calcium 43.6% Iron 68.9%

*Based on a 2000 Calorie diet

Directions

MAKING

FOR THE ESCABECHE SAUCE
1. In a pan, heat olive oil.
2. Add the tri colored peppers and onions.
3. Let it cook until they look translucent.
4. Add garlic and cook until it gets browned.
5. Pour in the mix of white wine and clam juice.
6. Add oregano powder, coriander powder and cumin powder.
7. Throw in the capers along with the juice it is stored in.
8. Drizzle the chili pepper water and fish sauce.
9. Add the halved tomatoes reserved for the sauce.
10. Stir to get everything incorporated and cook until the tomatoes look wilted before turning off the heat.

FOR THE FISH
11. Heat a pan and pour 8 tablespoons or ½ cup olive oil in it.
12. Lightly fry the breaded fish fillets in it for about 4- 5 minutes.

FOR THE QUINOA SALAD
13. In a bowl, take the quinoa.
14. Add the tomatoes, cilantro, macadamia nuts and raisins.
15. Squeeze in the fresh lemons for the lemon juice.
16. Season with salt and cracked pepper.
17. Toss to get everything incorporated.

FINALIZING
18. On a serving plate, brush a dash of the balsamic syrup.
19. Add half of the quinoa salad to it.
20. Place the fried fish fillets on the salad.
21. Top with the Escabeche sauce.

SERVING
22. Serve right away.
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