Simple joy #4 Raquel’s Fish Escabeche

Fish Escabeche

I love looking at this photo of a cooked fish, with its skin intact and the fish belly exposed. It makes me drool. If you do not eat fish unless filleted, with its skin, head and tail already removed, then you don’t know what you’re missing!

Well, I am missing Filipino food. This wonderful fish escabeche was cooked by a family friend in Portland whose name is Raquel. I must have had three servings of Raquel’s fish escabeche the night she invited us for dinner. I even had some to take home, which was a delight. Thank you again, Raquel!

Fish Escabeche

Fish escabeche is a classic sweet and sour fish recipe from the Philippines. The fish is fried first which can be tricky. Someday I’ll cook this myself.

Fish Escabeche
Fish bone

About Dolly Rubiano

I am passionate about photography and food is my favourite subject. I like shooting people too, especially when they’re not looking. I am a regular contributor as photographer to FishHead magazine, a local lifestyle magazine in Wellington, New Zealand. I blog about my experiments in the kitchen and don't cook anything that has four legs. Please get in touch if you would like to work with me regarding food styling and photography. View all posts by Dolly Rubiano

One response to “Simple joy #4 Raquel’s Fish Escabeche

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