Last Updated on
Escabeche is also known as sweet and sour fish. This Escabeche Recipe has its Spanish origin. There is another Iberian version of this escabeche recipe where the cooked fish is left to be marinated overnight in a sauce made from wine or vinegar. There is yet another version of the Chinese, wherein the fish is dipped in batter and then fried. The Filipinos have long adapted this Chinese version. This escabeche recipe has a sweet and sour sauce where the batter-dipped fish is soaking.
Taken with my D5200 and 18-55mm Kit lens Copyright : Recipe ni Juan
Escabeche Recipe Preparation
The redolence of the ginger in this escabeche is so appetizing. The ginger strips serve two purposes; one is to give an aromatic flavor, and the other is to lessen the fishy odor of the fish. There are also red and green bell peppers to add some slight capsicum flavor. The carrots sliced thinly, and some are carved into small flowers for plating and garnishing. In the Province of Samar and Leyte, the escabeche is tinted yellow by the addition of “Luyang Dilaw” or turmeric.
(Lapu-Lapu Fish Escabeche)Taken with my D5200 and 18-55mm Kitlens Copyright : Recipe ni Juan
The type of fish that used in cooking this escabeche recipe are lean fish. Lean fish have very few fish bones. Examples of this fishes are tilapia, Lapu-Lapu, Maya-Maya and Blue Marlin. Salmon can also be used just in case this is the kind of fish that is available in your area. It is also best if you serve this escabeche with the sauce on the side or the sauce poured over the fish just before serving to maintain the crispness of the fried fish. The fish tends to be very soggy if the fish soaked in the escabeche sauce. When making this escabeche recipe, be sure to dredge the fish in flour that is seasoned with salt and pepper before frying.
(Lapu-Lapu Fish Escabeche)Taken with my D5200 and 18-55mm Kitlens Copyright : Recipe ni JuanPrint
Escabeche is also known as sweet and sour fish. This Escabeche Recipe has its Spanish origin. There is another Iberian version of this escabeche recipe where the cooked fish is left to be marinated overnight in a sauce made from wine or vinegar.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 5 1x
- Category: Fish
- Cuisine: Filipino
- 1 large fish or 1 ( Lapu-Lapu) (1 to 2 lbs), cleaned and salted
- 1 medium red bell pepper, sliced into strips
- 1 medium red onion, sliced
- 1 cup white vinegar
- 5 cloves garlic, crushed
- 1 teaspoon whole peppercorn
- ½ teaspoon salt
- ¼ cup sugar
- ½ cup cooking oil
- Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
- Heat a clean pan and pour in the vinegar. Let boil.
- Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
- Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
- Sprinkle salt and then stir.
- Put-in the fried fish. Cook for 2 to 3 minutes.
- Turn-off heat and transfer to a serving plate.
- Serve. Share and enjoy!
- Calories: 563 kcal
- Sugar: 6.24 g
- Sodium: 367 mg
- Fat: 40.86 g
- Carbohydrates: 8.08 g
- Fiber: 0.6 g
- Protein: 37.44 g
- Cholesterol: 100 mg
Keywords: Eskabetse, Escabeche
Do you Like Our Recipe? Don’t Forget to Share this Recipe and Like Recipe ni Juan on Facebook Page.
Join our list
Subscribe to our mailing list and get interesting stuff and updates to your email inbox.