Escabeche Nga Isdab (Sweet and Sour Skate Escabeche)
Escabeche Nga Isdab (Sweet and Sour Skate Escabeche) is a traditional Filipino recipe for a classic dish of part-fried skate wings finished with rice, pineapple and bell peppers in a fish stock base. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Sweet and Sour Skate Escabeche (Escabeche Nga Isdab).
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Skate or ray wings are some of my favourite fish. I used to catch thorn-back rays as a child and the flesh of this cartilaginous fish (no bones) is delicate yet flavourful. I love them pan-fried but was intrigued when I saw this Filipino recipe. The escabeche is based on the Spanish verb meaning ‘to pickle’. As well as acidity from the vinegar you get the saltiness of fermented black beans, and the sweetness of ripe pineapple. For this recipe to work you need a good quality fish stock made from fish bones where there is plenty of gelatine to thicken and to make the sauce glossy.
Ingredients:
4 prepared skate wings (about 175g [6 oz] each)
150g (1 cup) plain (all-purpose) flour
2 tbsp olive oil
2 garlic cloves, minced
2 tbsp ginger, minced
1 tbsp fermented black beans
4 tbsp rice wine
125ml (½ cup) good-quality fish stock
75g (1 cup) pineapple, diced
4 tbsp pineapple juice
1 tbsp vinegar
1 tbsp fish sauce
¼ tsp freshly-ground black pepper
1 small red bell pepper, de-seeded and sliced
225g (8 oz) Chinese leaf (Napa cabbage), shredded
1 spring onion (scallion) sliced
salt and freshly-ground black pepper, to taste
Method:
Season the skate wings with salt and black pepper. Dredge in the flour to coat and shake off any excess. Heat the oil in a large pan over high heat. Once hot, drop in the fish and sear for about 4 minutes per side, until well browned but only half cooked.
Remove the fish from the pan and set aside. Take the pan off the heat and allow to cool for 1 minute. Lower the heat to medium, Place the pan back on the heat, add the garlic, ginger and black beans and stir-fry for 30 seconds. Pour in the rice wine and use to deglaze the pan.
Now add in the fish stock, pineapple, pineapple juice, vinegar, fish sauce and black pepper. Increase the heat to high and cook for 8 minutes. Return the fish to the pan and top with the bell pepper slices. Reduce to a simmer, cover and cook for about 3 minutes, until the fish is cooked through.
To serve, arrange a bed of Chinese leaf (Napa cabbage) on four serving plates. Arrange the fish on top then spoon over the sauce and bell pepper strips. Sprinkle over the spring onion slices and serve immediately.
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