Fish Escabeche: A Filipino Sweet and Sour Delight
Fish Escabeche: A Filipino Sweet and Sour Delight
Contents
Fish escabeche is a classic Filipino dish where fried fish is topped with a tangy sweet and sour sauce made with vinegar, sugar, and julienned vegetables like bell peppers, carrots, and ginger. It’s a flavorful and colorful dish often served during fiestas or special occasions.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 whole fish (tilapia, red snapper, or pompano, about 1.5 lbs)
- 1 teaspoon salt (for seasoning the fish)
- ½ cup cooking oil (for frying the fish)
- 1 onion (thinly sliced)
- 3 cloves garlic (minced)
- 2 tablespoons ginger (julienned)
- 1 red bell pepper (julienned)
- 1 green bell pepper (julienned)
- 1 carrot (julienned)
- ¼ cup white vinegar
- ¼ cup banana ketchup
- 3 tablespoons sugar
- 1 cup water
- 1 tablespoon cornstarch (dissolved in 2 tablespoons water)
- Salt and pepper (to taste)
Instructions
- Season the fish with salt on both sides. Heat the cooking oil in a pan over medium-high heat.
- Fry the fish until golden brown and crispy on both sides. Remove and place on a serving plate.
- In the same pan, remove excess oil, leaving about 2 tablespoons. Sauté garlic, ginger, and onion until softened.
- Add the carrots and bell peppers, stirring for 1-2 minutes.
- Pour in vinegar, banana ketchup, sugar, and water. Bring to a simmer.
- Add the cornstarch mixture while stirring continuously until the sauce thickens. Season with salt and pepper.
- Pour the sauce over the fried fish and serve immediately.
Tips and Notes
- Use firm-fleshed fish like tilapia, red snapper, or pompano for the best results.
- Adjust the sweetness and tanginess by adding more sugar or vinegar according to your preference.
- For a thicker sauce, increase the cornstarch to 1.5 tablespoons.
- Serve with steamed rice and garnish with additional vegetables if desired.
FAQ
What fish is best for escabeche?
Tilapia is the most common and affordable choice, but red snapper, pompano, or grouper also work well. Use firm-fleshed fish to prevent it from falling apart during frying.
Can I use fillets instead of a whole fish?
Yes, fish fillets can be used. Fry until crispy and pour the sauce over just before serving.
How do I keep the fish crispy?
Serve the sauce separately or pour it over the fish right before eating to prevent the skin from getting soggy.
What makes Filipino escabeche unique?
Filipino escabeche is distinct for its use of banana ketchup, which adds sweetness and a reddish color to the sauce.
Related guides
- Daing na Bangus (Marinated Fried Milkfish) – A Complete Guide
- Ginataang Hipon Recipe: Filipino Shrimp in Coconut Milk
- Ginataang Tilapia: A Creamy Filipino Delight
- Grilled Bangus (Inihaw na Bangus): The Ultimate Guide to Filipino-Style Grilled Milkfish
- Paksiw na Isda (Filipino Fish Stew in Vinegar)