Sierra En Escabeche (Pickled Fish)

Ingredients

• 3 pieceskingfish
• ¾ teaspoonadobo seasoning
• 473 ml (2 cups)oil, for frying
• 237 ml (1 cup)oil
• 1yellow onion
• ½green pepper
• ¼red pepper
• 1 teaspoonadobo seasoning
• ½ teaspoonwhole black peppercorns
• 3bay leaves
• 1½ teaspoonsgarlic paste
• 118 ml (½ cup)white vinegar

Instructions

1. 1

   Cut the vegetables

   Peel the onion, halve it and cut it into wedges about 2.5 cm (1 inch) thick. Slice the red and green peppers into strips of the same thickness, then set the vegetables aside.

2. 2

   Season and fry

   Season both sides of the kingfish evenly with ¾ teaspoon of adobo. Heat 473 ml (2 cups) of oil in a large pot over medium-high heat and fry the fish for 5 minutes on each side. Transfer it to a shallow plate and set aside.

3. 3

   Cook the escabeche

   While the fish fries, put 237 ml (1 cup) of oil, the vegetables, black peppercorns, bay leaves and 1 teaspoon of adobo in a medium saucepan over medium-high heat. Cook for 5 minutes, then turn off the heat, add the garlic paste and vinegar, and stir.

4. 4

   Pour and serve

   Pour the escabeche mixture over the fried fish and serve.

What is sierra en escabeche?

Escabeche is a preparation in which food is paired with a seasoned, vinegar-based marinade. It has roots in older Mediterranean and Iberian cooking traditions, and versions of it became part of Puerto Rican cuisine.

This version uses kingfish, fried first and then covered with warm oil, vinegar, vegetables and spices. The contrast between crisp-edged fish and the sharp, aromatic topping is what makes the dish distinctive.

Nutrition and macros by portion

The nutrition label shows one serving as written: 203 calories, 1g protein, 7g carbs, 19g fat.

The fish contributes most of the protein, while the oil used for frying and in the escabeche provides most of the fat. The peppers, onion and vinegar contribute some carbohydrates. Serve it with a generous portion of vegetables alongside rice or another starch to make a more balanced plate.

The fish and seasoning

Kingfish: The recipe calls for three pieces but does not specify their size. Use pieces of similar thickness so they cook at roughly the same rate.

Adobo: The seasoning is divided between the fish and the marinade. Apply the first portion over both sides of the fish, and add the second to the vegetables and oil.

Frying the fish

Hot oil: Give the frying oil time to heat over medium-high heat before adding the fish. Lower the pieces in carefully and avoid crowding the pot.

Turning: Fry each side for 5 minutes as directed, using a spatula to turn the fish gently. The exact result depends on the pieces' thickness; check that the centre is cooked before serving.

Building the marinade

Vegetables first: Cook the onion and pepper with the bay leaves, peppercorns and adobo for 5 minutes. The vegetables should soften while retaining some shape.

Vinegar off the heat: The method adds the vinegar and garlic paste after the saucepan is taken off the heat. Stir them through the oil and vegetables to distribute the flavour.

Texture and serving

The fish is fried before the escabeche is poured over it, so the topping brings acidity and softness to the browned surface. Serve soon after assembling if you want the fish to retain more of its fried texture.

Pair it with plain rice, boiled root vegetables or a simple salad. These sides leave room for the vinegar, peppers and seasoned oil to stand out.

Timing and preparation

The stated total time is 15 minutes, and the method includes two 5-minute cooking stages. Prepare and cut the vegetables while the fish fries, as the recipe suggests.

Have the vinegar and garlic paste ready before the vegetables finish cooking. Once the pan comes off the heat, they can be stirred in straight away.

Recipe notes & tips

• Cut the onion and peppers to similar thicknesses so they cook evenly.
• Pat the fish dry before seasoning to reduce splattering in the hot oil.
• Fry the fish in batches if the pot would otherwise be crowded.
• Keep the garlic paste and vinegar ready so they can be stirred in as soon as the heat is off.
• Spoon the vegetables and marinade across the fish so each piece gets an even topping.

Variations

• Add olives: Scatter pitted green olives over the fish for a briny accent.
• Use another firm fish: Choose similarly sized pieces and check them for doneness as they cook.
• Add chilli: Include sliced chilli with the peppers for a hotter marinade.
• Try cider vinegar: Swap in cider vinegar for a slightly different tang.
• Serve chilled: Refrigerate the assembled dish and serve it cold once it has chilled safely.

Common mistakes to avoid

• Crowded pot: The oil temperature can drop and the fish may cook unevenly; fry in batches.
• Uneven seasoning: Season both sides of every piece with the measured adobo.
• Overcooked vegetables: Keep to the stated 5-minute cook so the strips hold their shape.
• Garlic added too early: Stir in the garlic paste after turning off the heat, as directed.
• Leaving fish out: Refrigerate leftovers promptly rather than keeping fish covered in oil at room temperature.

How to store

Refrigerate leftovers in a covered container promptly and use within 2–3 days. Reheat gently until hot throughout, or serve chilled; do not treat the oil and vinegar mixture as a shelf-stable preserve.

Frequently asked questions