Filipino Escabeche is a delicious sweet and sour dish with 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!
You may also like Sweet and Sour Chicken, or try other fish recipes like Soy and Ginger Fish, Mackerel in Olive Oil, and Tuna Belly with Tomato-Mango Salsa.
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Ingredients you'll need
Notes and substitutions
- Fish: Firm and meaty varieties like pompano, snapper, tilapia, and catfish hold up well during frying. You can also use fillets like cod, halibut, grouper, mahi-mahi, or sea bass.
- 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: 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: 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: 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: 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 the sauce to the aromatics and vegetables.
Step 6: 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: Arrange the fried fish and vegetables on a plate, then pour the sauce over it. You can garnish with chopped cilantro or scallions. Enjoy your delicious Filipino Escabeche with steamed rice or Sinangag (Garlic Fried Rice).
Recipe FAQs
Escabeche is a Spanish, Portuguese, Filipino, and Latin American dish. It consists of marinated fish, meat, or vegetables in a tangy sauce with vinegar and spices.
It is popular in the Philippines and Guam, former Spanish colonies, where they use locally available fish, preserving the authenticity of the original cooking technique.
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.
Other seafood recipes you may like
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📖 Recipe
Filipino Escabeche (Sweet and Sour Fish)
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)
- 3 tablespoons vinegar
- 1 tablespoon soy sauce
- ¼ cup sugar
- 4 teaspoons cornstarch more for coating the fish (see note)
- ½ cup pineapple juice
- ½ cup water or more
- 1 tablespoon julienned ginger
- 3 garlic cloves minced
- 1 small onion sliced thinly
- 2 scallions cut into 2-inch sections; white parts split
- ¼ teaspoon red pepper flakes (optional)
- 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)
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, 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 like pompano, snapper, tilapia, and catfish hold up well during frying. You can also use fillets like cod, halibut, grouper, mahi-mahi, or sea bass.
- 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
I would like to make this for dinner. Will work with other kinds or cuts of fish? Thanks.
Nora Rey
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! 😊🐟