Filipino Escabeche
Crispy fried whole fish with a medley of vegetables and a delicious sweet and tangy sauce.
Servings 6
Calories 379kcal
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: 379kcal | Carbohydrates: 16g | Protein: 28g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 477mg | Potassium: 528mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2247IU | Vitamin C: 25mg | Calcium: 41mg | Iron: 2mg