Crockpot Fish Escabeche
A simple and delicious Filipino fish dish made in a slow cooker, featuring sweet and tangy flavors with tender fish and vibrant vegetables.
Servings: 4 servings
Calories: 250kcal
Ingredients
Fish and Vegetables
- 2 lbs boneless, skinless white fish fillets (tilapia or bangus) Use firm fish to prevent mushiness.
- 1 cup sliced onions
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 3 cups bell peppers, sliced (red, yellow, green) Adds color and flavor.
- 2 carrots sliced thinly For added crunch.
Sauce Ingredients
- 1 cup vinegar Essential for the sweet-and-sour profile.
- 1/2 cup sugar or honey Adjust sweetness to preference.
- 1 tbsp fish sauce Check for gluten if necessary.
- 2 cups water
Instructions
Preparation
- Prepare the ingredients by slicing the onions, garlic, ginger, bell peppers, and carrots.
Cooking
- Place all prepared vegetables and fish in the crockpot.
- In a separate bowl, combine vinegar, sugar or honey, fish sauce, and water. Stir until dissolved.
- Pour the sauce over the fish and vegetables in the crockpot.
- Cover and cook on low for 4 hours or until the fish is cooked through.
Notes
For a richer sauce, sauté the onions, garlic, and ginger before adding them to the crockpot. The sauce thickens as it cools, making leftovers delicious. You can substitute fish with tofu or fried eggplant for variations.