So here’s the deal: I’ve been on this culinary quest to nail down what the heck “escabeche Bisaya style” is supposed to be. My version currently resembles a fish that’s been used as a prop in a botched magic trick—marinated in mystery, fried with misguided enthusiasm, and served with a dash of “what on earth happened here?”
I know our beloved Bisaya kitchens hide some secret sauce (literally and figuratively) that turns ordinary fish into something that even your nosy neighbor will envy. So, esteemed culinary wizards of our forum, where’s the missing ingredient? Is it a splash of calamansi, a few whispers of ginger, or perhaps that elusive horror-of-the-kitchen technique passed down only in hushed tones?
Let’s swap our kitchen war stories and finally decode this enigma. After all, if I have to keep re-enacting a tragic seafood opera, at least someone might laugh—or join in the culinary carnage!