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Escabeche by Chef Jules Rodriguez from Restaurant Ko, Fairmont Kea Lani
Jules Rodriguez can be found at restaurant Kō in the Fairmont Kea Lani. She is the recipient of the scholarship in her mentors name, “Tylun Pang Aspiring Chef Scholarship.” She was working on this recipe with Chef Tylun before his untimely passing and so she dedicates the dish in his honor. She remembers that he stressed to incorporate history, sustainability, and support of local ingredients in dishes made for Kō. Escabeche has its Spanish, Chinese, and Filipino influences. It is basically a sweet and sour fish dish with bell peppers and onions, and putting the Filipino twist, banana ketchup. She says her mom would often cook this dish using lapu lapu (sea bass) or with tilapia. This is also one of her dad's favorite dishes so we were happy to have her in our kitchen with her recipe for Escabeche.
Ingredients
- 2 lb. whole Hapu fish
- 2 cups cornstarch for dredging
- to taste salt and pepper
- 2 cups oil for deep frying
Escabeche Sauce:
- 1 cup rice vinegar
- 1 1/2 tbsp cornstarch
- 1 cup banana ketchup
- 2 cups brown sugar
- 1 cup pineapple juice
- 1 tbsp soy sauce
Vegetables:
- 1 cup red bell peppers sliced
- 1 cup green bell peppers sliced
- 1 cup carrots sliced
- 1/2 cup maui onions sliced
- 1/4 cup ginger sliced
- 2 tsp garlic minced
- 3 tbsp canola oil
- to taste salt and pepper
Instructions
- Make escabeche sauce by combine rice vinegar and cornstarch and make a slurry.
- In a pot, whisk all sauce ingredients, including the vinegar and cornstarch slurry, and bring to a boil.
- Once it comes to a boil, lower the heat and simmer until the sauce thickens to desired consistency. Turn off heat and set aside.
- Heat up the oil for deep frying in a wok, 350°F.
- Season the fish with salt and pepper.
Nutrition
Calories: 8771kcalCarbohydrates: 825gProtein: 173gFat: 538gSaturated Fat: 43gPolyunsaturated Fat: 153gMonounsaturated Fat: 332gTrans Fat: 2gCholesterol: 726mgSodium: 4072mgPotassium: 5166mgFiber: 15gSugar: 522gVitamin A: 28662IUVitamin B1: 1mgVitamin B5: 9mgVitamin C: 361mgCalcium: 693mgIron: 16mg
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