📝 About This Recipe
A vibrant centerpiece of the Filipino dining table, Escabeche transforms a simple fried fish into a festive masterpiece drenched in a luscious ginger-infused sweet and sour sauce. This dish showcases the Spanish influence on Philippine cuisine, balancing the crisp texture of the fish with the tang of cane vinegar and the crunch of colorful bell peppers. It is a harmonious blend of flavors that is as visually stunning as it is delicious, embodying the warm hospitality of a traditional Pinoy feast.
🥗 Ingredients
The Fish
- 1 piece Whole Fish (Lapu-Lapu/Grouper or Tilapia) (approx. 600-800g, cleaned and scaled)
- 1 teaspoon Salt (for seasoning)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 cup Cornstarch (for dusting)
- 1 cup Cooking Oil (for shallow frying)
Aromatic Base
- 2 inch piece Ginger (cut into thin matchsticks (julienned))
- 4 cloves Garlic (minced)
- 1 medium Red Onion (sliced into wedges)
- 1/2 piece Red Bell Pepper (sliced into strips)
- 1/2 piece Green Bell Pepper (sliced into strips)
- 1 small Carrot (sliced into rounds or flower shapes)
Sweet and Sour Sauce
- 1/2 cup Cane Vinegar (or white vinegar)
- 1/2 cup Brown Sugar (packed)
- 1 cup Water (or fish stock)
- 1/4 cup Banana Ketchup (for authentic color and sweetness; or tomato ketchup)
- 1 tablespoon Soy Sauce (for umami depth)
- 1 tablespoon Cornstarch (dissolved in 2 tbsp water (slurry))
👨🍳 Instructions
-
1
Pat the fish completely dry with paper towels. Make 2-3 diagonal slits on both sides of the fish to ensure even cooking and better sauce absorption.
-
2
Season the fish generously with salt and pepper on both sides and inside the cavity. Lightly dust the entire fish with cornstarch, shaking off any excess.
-
3
Heat the cooking oil in a large frying pan or wok over medium-high heat. Once the oil is shimmering, carefully slide the fish in.
-
4
Fry the fish for 7-10 minutes per side until the skin is golden brown and extra crispy. Remove from the pan and let it drain on a wire rack or paper towels. Place the fish on a serving platter.
-
5
In a separate clean pan or a small pot, heat 2 tablespoons of oil over medium heat. Sauté the ginger matchsticks until fragrant and slightly browned.
-
6
Add the garlic and onions. Sauté for 2 minutes until the onions are translucent but still hold their shape.
-
7
Toss in the carrots and bell peppers. Stir-fry for 2-3 minutes until they are slightly softened but still vibrant and crisp.
-
8
Pour in the water, vinegar, brown sugar, banana ketchup, and soy sauce. Bring the mixture to a gentle boil.
-
9
Lower the heat and let the sauce simmer for 3-5 minutes to allow the vinegar's sharp acidity to mellow out.
-
10
Give the cornstarch slurry a quick stir and pour it into the simmering sauce. Stir constantly until the sauce thickens and becomes glossy.
-
11
Taste the sauce; it should be a perfect balance of sweet, tangy, and savory. Adjust with more sugar or salt if needed.
-
12
Pour the hot sauce and the cooked vegetables generously over the fried fish. Serve immediately while the fish is still crispy.
💡 Chef's Tips
Always pat the fish dry before frying to prevent oil splatters and ensure maximum crispiness. Don't skip the ginger; it is the secret ingredient that cuts through the fishiness and defines the Filipino Escabeche profile. If you prefer a thicker sauce, let the slurry boil for an extra minute, but remember it will thicken further as it cools. For a spicier kick, add a few slices of siling labuyo (bird's eye chili) into the sauce while simmering. You can substitute whole fish with fish fillets (like cream dory or snapper) for an easier, kid-friendly version.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of jasmine rice to soak up the delicious sweet and sour sauce. Pair with a side of Ensaladang Talong (Grilled Eggplant Salad) for a refreshing contrast. A cold glass of calamansi juice or iced tea complements the tangy notes of the dish perfectly. For a traditional feast, serve this as the main seafood course alongside a meat dish like Pork Adobo. Garnish with fresh cilantro or scallions for an extra pop of green.