Today we're making escabeche in preparation for Filipino-Chinese New Year! This recipe is dairy-free, gluten-free, soy-free, and paleo-friendly.
Whole fish | 1 | |
Annatto oil | 1 Tablespoon | |
Red bell pepper | 1 | |
Green bell pepper | 1 | |
Yellow onion | 1 | |
Garlic head | 1 | |
Cane vinegar | 1/4 Cup (4 tbs) | |
Shredded carrot | 1 Cup (16 tbs) | |
Ginger | 1 Inch | |
Fish sauce | 1 Tablespoon | |
Veggie stock | 1/2 Cup (8 tbs) | |
Coconut sugar | 1 Tablespoon | |
Thai chillies | 2 | |
Tapioca starch | 1 Teaspoon | |
Cold water | 1 Tablespoon | |
Green onions | To Taste (For Garnish) |
Please watch the video for directions!