Escabeche also known as sweet and sour fish. This recipe was originally introduced by Spanish and then adapted by Filipinos. Lapu-lapu fish is commonly used; however, different types of fish can be used such as Tilapia, dalagang bukid etc. as a substitute or you can add your own variation.
- 2 medium size fish (Lapu-Lapu) red snapper or tilapia
- 1 medium tomato chopped
- 1 red bell pepper cut in strips
- 1 small carrot julienne
- 2 thumb size ginger cut in strips
- 1 small onion chopped
- 3 cloves garlic minced
- cooking oil
- 2 tbsp brown sugar
- 2 tbsp vinegar
- 1/4 cup soy sauce
- 1 cup water
- 3 tbsp ketchup
- 2 tbsp cornstarch diluted in 3 tbsp of water
- pepper to taste
- Servings: 4
- Time: 40 minutes
- Level: Moderate
- Cuisine: Filipino
(4 / 5)
- Clean the fish and make two slits on both sides. Rub with salt on all sides.
- In frying pan, heat oil. Fry fish until light brown and set aside.
- Add fresh cooking oil in a pan. Saute onion, garlic, ginger and tomatoes until fragrant.
- Pour in soy sauce, vinegar, sugar, ketchup, pepper and water. Bring to boil.
- After a boil, add the carrot and red bell pepper. Simmer for a few minutes.
- Pour in diluted cornstarch and stir until the sauce thickens.
- When sauce thickens, place the fish in. Pour the sauce over and let the fish stand for at least 4-5 minutes.Turn off heat.
- Serve with steamed rice. Enjoy!
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