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    Home » Seafood Recipes

    Filipino Escabeche Recipe

    Published: Jul 31, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    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!

    Filipino Escabeche (Sweet and Sour Fish) on a platter.
    Jump to:
    • What is Escabeche?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Explore more sweet and sour flavors
    • Other seafood recipes you may like
    • 📖 Recipe
    • 💬 Comments

    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

    Individual ingredients for Filipino Escabeche (Sweet and Sour Fish)
    Oil, salt, and ground pepper are not in the picture.

    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.

    Frying the fish in a wok

    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.

    Sauce ingredients for Filipino Escabeche (Sweet and Sour Fish).

    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.

    Sauteing aromatics in a skillet.

    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.

    Sauteing aromatics and vegetables in a skillet.

    Step 5: Add sauce

    Add the sauce to the pan, with the aromatics and veggies.

    Pouring the sauce to the aromatics and vegetables in the skillet.

    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.

    Simmering the sauce in the skillet.

    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.

    Pouring the sauce over the fish in a platter.

    Recipe FAQs

    What is Escabeche sauce made of?

    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.

    Can Escabeche be made with other meats?

    Yes. While traditionally made with fish, Escabeche can also be prepared with chicken, pork, or even vegetables.

    How long does Escabeche last in the refrigerator?

    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

    • Adobong Pusit on a plate.
      Adobong Pusit
    • Holding a Peeled Garlic Butter Shrimp.
      Garlic Butter Shrimp Recipe
    • Steamed Fish with Ginger poked by a fork.
      Steamed Fish with Ginger Recipe
    • Ginisang Bagoong on a plate.
      Ginisang Bagoong Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Filipino Escabeche Sweet and Sour Fish on a banana leaf.

    Filipino Escabeche

    Crispy fried whole fish with a medley of vegetables and a delicious sweet and tangy sauce.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 379kcal
    Author: Nora Rey
    Cost: $14-$18

    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.

    Nutrition

    Calories: 379kcalCarbohydrates: 16gProtein: 28gFat: 22gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 120mgSodium: 477mgPotassium: 528mgFiber: 1gSugar: 12gVitamin A: 2247IUVitamin C: 25mgCalcium: 41mgIron: 2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. Marie

      July 31, 2023 at 1:03 pm

      5 stars
      I would like to make this for dinner. Will work with other kinds or cuts of fish? Thanks.

      Reply
      • Nora Rey

        August 18, 2023 at 7:40 am

        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! 😊🐟

        Reply
    5 from 1 vote

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