Filipino Fish Escabeche
A vibrant Filipino dish featuring crispy fried fish topped with a sweet and tangy sauce, served with colorful vegetables. Perfect for livening up dinner.
Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 1 whole whole fish (tilapia or lapu-lapu) Tilapia is the go-to, but lapu-lapu can be used for a fancier dish.
- 2 cups bell peppers (red, yellow, or green) Use what you have on hand.
- 3 cloves garlic Minced.
- 1 medium onion Chopped.
- 1 inch ginger Optional, sliced.
- 1 cup water Used for the sauce.
- 1/2 cup vinegar For tanginess.
- 1/2 cup ketchup Adds sweetness.
- 2 tablespoons sugar Adjust to taste for tanginess.
- 3 tablespoons cornstarch For thickening the sauce.
- 3 cups oil For frying.
- 1 medium carrot Optional, sliced into matchsticks.
Instructions
Preparation
- Clean the fish thoroughly, rinsing with salt.
- Pat the fish dry with paper towels.
- Season the fish with salt and cracked pepper.
Cooking
- Heat oil in a pan until shimmering.
- Slowly lower the seasoned fish into the hot oil and fry until crispy.
- In another pan, sauté onions, garlic, and ginger until fragrant.
- Add carrots and bell peppers, cooking until slightly tender.
- In a bowl, whisk together vinegar, ketchup, water, and sugar, then pour into the pan and bring to a boil.
- Lower the heat to a simmer, mix cornstarch with a splash of water, and pour it into the sauce, stirring until glossy.
- Once the fish is done, drain on paper towels, then place it on a serving platter.
- Smother the fish with the sauce and vegetables.
Notes
For extra crispy fish, keep it dry before frying and serve immediately with sauce. If not serving right away, keep sauce and veggies separate.