Ta'ape Escabeche
Photo by Sarah Burchard
Serves 2-4 (as an appetizer)
Ingredients
4 ta’ape fillets, pin boned, skin on and scored
TT kosher salt and black pepper, ground
as needed extra-virgin olive oil
1/2 each small yellow onion, sliced thin
1/2 each red bell pepper, sliced thin
1/2 each green bell pepper, sliced thin
2 cl garlic, smashed
1/2 each Thai chili, sliced thin
1/2 tsp coriander, ground
1 each bay leaf
1 Tbsp sugar
1 cup apple cider or white vinegar
zest of 1 orange
crackers or crostini
Instructions
Heat a cast iron skillet over high heat. Sprinkle the pan with kosher salt as if you were seasoning fish. Pat the taʻape fillets dry and place in hot pan skin side down. Press each fillet down with a fish spatula to prevent skin from curling. Season the flesh side of the fish with salt and pepper. When skin is crisp and golden brown add a drizzle of oil to the pan, flip the fillets over and finish cooking – this will only take a few more seconds. Remove from pan, drain on paper towels and transfer to a baking dish.
In the same pan, lower the heat to medium, add more evoo, add the onions and pepper, season with s&p and saute for about 5 minutes until tender, add the garlic and chili, saute 1 minute more. Add coriander and bay leaf and saute 1 minute more. Deglaze the pan with vinegar, season with sugar, s&p and simmer for 5 minutes, Pour the hot marinade over the ta’ape fillets and top with orange zest. Let cool. Refrigerate for at least 6 hours or overnight. Bring to room temperature before serving. Serve with crackers or crostini.
Photo by Sarah Burchard