Filipino Escabeche, or Sweet and Sour Fish, features crispy whole-fried fish and a colorful stir-fry of vegetables bathed in a sweet and tangy sauce. This flavorful combination captures the essence of Filipino cuisine and will keep you coming back for more!
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What is Escabeche?
Escabeche is a Mediterranean and Latin American dish that involves poaching or frying fish, then marinating it in an acidic mixture like vinegar or citrus juice with olive oil, garlic, and aromatic herbs. It's known for its characteristic sweet and sour flavor profile.
Filipino Escabeche is a bit different, typically with crispy fried fish and a medley of vegetables like bell peppers, carrots, and onions. The sweet and tangy sauce often includes vinegar, sugar, and sometimes ketchup or pineapple juice, making it distinctly Filipino.
Ingredients you'll need
Notes and substitutions
- Fish: Firm and meaty varieties such as pompano, red snapper, tilapia, and catfish are excellent for frying. Cod, halibut, grouper (lapu lapu), mahi-mahi, or sea bass can be used, and these also steam beautifully for a lighter option. Fish fillets can also be used.
- Starch: Cornstarch and all-purpose flour are great for frying, providing a crispy texture and a beautiful golden color. If you need a gluten-free alternative, rice flour or potato starch work well too.
- Oil: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, avocado oil, or peanut oil.
How to make this recipe
Step 1: Fry the fish
Clean the fish and pat it dry. Score it with shallow diagonal cuts on both sides. Season the cavity and exterior with salt.
Dust with cornstarch or all-purpose flour for a crispy crust. Fry over medium-high heat until crispy and golden brown. Transfer to a paper towel-lined plate or a wire rack.
To serve the fried fish upright, fry it on its belly with the belly flap open after frying it on both sides. If you want more helpful tips on frying fish, don't miss my post on Crispy Fried Whole Fish.
Step 2: Prepare sauce
Make the sauce by combining 3 tablespoons of vinegar, 1 tablespoon of soy sauce, ¼ cup of sugar, 4 teaspoons of cornstarch, ½ cup of pineapple juice, and ½ cup of water in a bowl. Set it aside.
Step 3: Sauté aromatics
In a separate pan, sauté 1 tablespoon of julienned ginger until aromatic. Then, add ¼ teaspoon red pepper flakes, 3 garlic cloves, and 1 onion. Sauté for another minute or two until softened.
Step 4: Sauté vegetables
Add 2 scallions, 1 carrot, ½ green bell pepper, and ½ red bell pepper. Cook for a few minutes until the vegetables are slightly tender but still crisp. Season with salt and pepper.
Step 5: Add sauce
Add the sauce to the pan, with the aromatics and veggies.
Step 6: Simmer
Simmer the sauce for about 2 minutes until it slightly thickens. Add ground pepper as you like, or more water if needed. Taste and adjust as necessary.
Step 7: Combine
Arrange the fried fish and vegetables on a plate, then pour the sweet and sour sauce over it. You can garnish with chopped cilantro or scallions.
Enjoy your delicious Filipino Escabeche with steamed rice or Sinangag.
Recipe FAQs
Escabeche sauce can be made of various ingredients, but the traditional base typically includes vinegar, spices, and a touch of sweetness from sugar.
In Filipino cuisine, there are different regional and personal variations, such as incorporating elements like soy sauce, ketchup, or pineapple juice.
Yes. While traditionally made with fish, Escabeche can also be prepared with chicken, pork, or even vegetables.
Properly stored in an airtight container, Escabeche can last for up to 3-4 days in the refrigerator.
Explore more sweet and sour flavors
- Sweet and Sour: Fried pork, chicken, fish, or meatballs stir-fried with sweet and sour sauce and vegetables like bell peppers, carrots, and pineapple.
- Paksiw na Lechon: Roast pork leftovers cooked in a tangy vinegar and liver sauce mixture, seasoned with garlic and sugar.
- Pininyahang Manok: Also known as Pineapple Chicken, this dish is a chicken stew cooked in a creamy sauce with chunks of pineapple.
- Humba: A Visayan stew, similar to Adobo, with pork belly cooked in soy sauce, vinegar, and sugar. This dish often includes black beans, banana blossoms, and sometimes a hint of pineapple juice for added sweetness.
Other seafood recipes you may like
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📖 Recipe
Filipino Escabeche
Equipment
- Wok or large skillet (for frying)
- Skillet (for the sauce)
Ingredients
- 1 or 2 whole fish (1½ to 2 pounds) cleaned, scaled, and gutted (see note)
- 1 tablespoon julienned ginger
- 3 garlic cloves minced
- 1 small onion sliced thinly
- ¼ teaspoon red pepper flakes (optional)
- 2 scallions cut into 2-inch sections; white parts split
- 1 medium carrot julienned
- ½ green bell pepper or 3 jalapeños sliced thinly
- ½ red bell pepper or 3 sweet peppers sliced thinly
- Cilantro or scallions (optional garnish)
- Salt and pepper
- Oil, for frying and sautéing (see note)
For the sauce:
- 1 tablespoon soy sauce
- 3 tablespoons cane vinegar sub: rice vinegar or apple cider vinegar
- ¼ cup sugar
- 1 tablespoon cornstarch more for coating the fish (see note)
- ½ cup pineapple juice
- ½ cup water or more
Instructions
- Season the fish with salt and pepper, then coat it with cornstarch or all-purpose flour. Fry over medium-high heat until crispy and golden brown. Transfer to a paper towel-lined plate or a wire rack.
- Make the sauce by combining soy sauce, vinegar, sugar, cornstarch, pineapple juice, and ½ cup of water in a bowl. Set it aside.
- In a separate pan, sauté ginger until aromatic. Then, add red pepper flakes, garlic, and onions. Sauté for another minute or two until softened.
- Add the scallions, carrots, and bell peppers. Cook for a few minutes until the vegetables are slightly tender but still crisp. Season with salt and pepper.
- Add the sauce and simmer for about 2 minutes until it slightly thickens. Add ground pepper as you like, or more water if needed. Taste and adjust as necessary.
- Arrange the fried fish and vegetables on a plate, then pour the sauce over it. You can garnish with chopped cilantro or scallions. Serve and enjoy!
Notes
- Fish: Firm and meaty varieties such as pompano, red snapper, tilapia, and catfish are excellent for frying. Cod, halibut, grouper (lapu-lapu), mahi-mahi, or sea bass can be used, and these also steam beautifully for a lighter option.
- Starch: Cornstarch and all-purpose flour are great for frying, providing a crispy texture and a beautiful golden color. If you need a gluten-free alternative, rice flour or potato starch work well too.
- Oil: Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, avocado oil, or peanut oil.
Marie says
I would like to make this for dinner. Will work with other kinds or cuts of fish? Thanks.
Nora Rey says
Absolutely! You can cut parts of the fish or use fillets. Ideally, opt for a meaty white fish as it pairs perfectly with the sauce. Almost any kind of white fish will do. Enjoy and let me know how it turns out! 😊🐟