Filipino Fish Escabeche

Escabeche which refers to poached or fried fish covered with a spicy marinade is another dish brought to the Philippines by the Spaniards. Filipino-Style Fish Escabeche a.k.a. Fish in Sweet and Sour Sauce is made by frying a whole meaty kind of fish, which is commonly Lapu-lapu (Red Grouper),  and topping with sweet and sour sauce with vegetables.

It is another Filipino favorite because of its unique blend of sweet and sour taste that even small children would appreciate and enjoy eating. I just love cooking fish escabeche. Here in the US, red snapper, tilapia and golden pompano are among the fish I have already tried using. The sauce compliments each of them so well!

Another perfect dish for Meatless Friday! Hope you'll find it delish as much as we do...

*I'm sharing this on Feed Me, Tweet Me, Follow Me Home Friday, Fat Camp Friday, Friday [email protected]'s Kitchen and  Feed Me Friday.

Prep Time: 15 mins               Cook Time: ~25 mins                Servings: 4                      

2 lbs whole red snapper
1 Tbsp salt 
4 Tbsp light olive oil 
1 head garlic, minced
2 Tbsp fish sauce
½ cup ginger, julienned
½ cup carrot, julienned 
½ cup celery, chopped
 ¼ cup carrot, cut into flower shape (optional)
2 Tbsp ketchup
¼ tsp ground black pepper
2 Tbsp soy sauce
1 large onion, chopped
½ cup vinegar (apple cider, cane or white...I use cane)
½ cup water
½ cup brown sugar
½ cup red or green bell pepper, julienned
2 Tbsp cornstarch dissolved in 2 Tbsp water
1. Clean the fish and slit it open. Let it stand for few minutes and drain well.
2. Rub the whole fish with 1 tbsp salt. Let sit for at least 15 minutes.
3. In a large skillet, heat the oil and fry the fish until brown. Remove the fish from the skillet and set aside.
4. In the same skillet, sauté garlic and ginger until light brown.
5. Add onion and sauté until almost translucent.

6. Stir in celery, carrot and bell pepper.
7. Add soy sauce, vinegar, ketchup, black pepper, water and sugar.

8. When the mixture boils, add dissolved cornstarch to thicken. Then, add the fish.

9. Cover the skillet and simmer for 5 minutes.

10. Remove from heat. Serve hot with rice.

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