📝 About This Recipe
Inspired by the vibrant seafood stalls of Latin America and the Philippines, this Escabeche transforms humble fried fish into a gourmet street food experience. The dish features golden-brown, crispy fillets smothered in a bright, tangy-sweet vinegar reduction packed with colorful julienned vegetables. It is the perfect balance of crunch, acidity, and aromatic spice that keeps foodies coming back for more.
🥗 Ingredients
The Fish
- 1.5 lbs White Fish Fillets (Snapper, Tilapia, or Cod; cut into 3-inch portions)
- 1/2 cup Cornstarch (for a light, crispy coating)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1 cup Vegetable Oil (for shallow frying)
The Escabeche Sauce
- 3/4 cup Cane Vinegar (or Apple Cider Vinegar for a milder tang)
- 1/4 cup Brown Sugar (packed)
- 1/2 cup Water
- 2 inch piece Ginger (peeled and cut into thin matchsticks)
- 4 cloves Garlic (thinly sliced)
- 1 medium Red Onion (sliced into thin wedges)
- 1 large Red Bell Pepper (julienned)
- 1 medium Carrot (peeled and julienned)
- 1 teaspoon Whole Peppercorns
- 1/2 teaspoon Turmeric Powder (for a vibrant golden hue)
Garnish
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1-2 pieces Red Bird's Eye Chili (sliced, optional for heat)
👨🍳 Instructions
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1
Pat the fish fillets completely dry with paper towels to ensure maximum crispiness. Season both sides generously with salt and black pepper.
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2
Dredge each piece of fish in cornstarch, shaking off any excess. The coating should be very thin and translucent.
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3
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering (about 350°F), carefully lay the fish in the pan.
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4
Fry the fish for 3-4 minutes per side until the exterior is golden-brown and the flesh flakes easily. Remove and drain on a wire rack to keep the bottom from getting soggy.
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5
In a separate clean saucepan or wok, heat 1 tablespoon of oil over medium heat. Sauté the ginger matchsticks and sliced garlic until fragrant and slightly softened, about 2 minutes.
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6
Add the red onions, carrots, and bell peppers to the pan. Stir-fry for 3 minutes; you want the vegetables to be tender-crisp, not mushy.
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7
Stir in the turmeric powder and peppercorns, coating the vegetables in the aromatic spice.
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8
Pour in the cane vinegar, water, and brown sugar. Bring the mixture to a gentle boil, then reduce heat and simmer for 5-7 minutes until the liquid reduces slightly and becomes syrupy.
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9
Taste the sauce; it should be a bold harmony of sweet and sour. Adjust with a pinch more salt or sugar if desired.
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10
Arrange the fried fish on a serving platter. Pour the hot sauce and all the colorful vegetables directly over the fish.
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11
Let the dish sit for 2-3 minutes before serving. This allows the fish to slightly absorb the tang of the sauce while retaining its internal crunch.
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12
Garnish with fresh cilantro and sliced chilies for an extra pop of color and heat.
💡 Chef's Tips
Always use a wire rack instead of paper towels for draining fried fish to maintain the ultimate crunch. If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water and whisk it into the simmering sauce at the end. Don't overcook the vegetables; the street-food charm lies in the contrast between the soft fish and the crunchy veggie strips. If using whole fish instead of fillets, score the skin 3 times on each side to allow the marinade to penetrate the meat. Cane vinegar is traditional, but rice vinegar is a great substitute if you want a smoother, less sharp acidity.
🍽️ Serving Suggestions
Serve with a side of warm jasmine rice to soak up the extra sweet and sour sauce. Pair with a cold lager or a crisp Pilsner to cut through the richness of the fried fish. Add a side of pickled green papaya (Atchara) for an authentic Filipino street food experience. Serve in small paper boats with wooden forks for a fun, authentic street-food party vibe.