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Sweet and Sour Fish (Escabeche) Recipe

Sweet and Sour Fish (Escabeche) Recipe

Sweet and Sour Fish (Escabeche) Recipe

A popular Spanish-Chinese dish, adapted by the Filipinos using local ingredients.

Ingredients :

    • 1 red snapper, grouper, sea bass or carp (about 1 lb/ 500 g), cleaned and left whole
    • 4 teaspoons salt
    • 1/3 cup (90 ml) Filipino vinegar (suka) or apple cider vinegar
    • 1/2 cup (125 ml) water
    • 1/2 cup (100 g) brown sugar
    • 4 tablespoons oil
    • 4 cloves garlic, minced
    • 1 medium onion, diced
    • 2 in (5 cm) ginger, sliced
    • 1/2 bell pepper, deseeded and cut into matchsticks
    • 1/2 stick celery, cut into matchsticks
    • 1/2 small carrot, cut into matchsticks
    • 2 spring onions, cut into lengths and sliced lengthwise into strips
    • 1 tablespoon cornstarch

Method :

    1. Clean the fish and slit it open. Season the fish all over with 1 tablespoon of the salt.
    2. Whisk the vinegar, water, sugar and the remaining salt in a small non-reactive bowl until the sugar and salt have dissolved. Set aside.
    3. Heat the oil in a skillet and fry the fish until crisp and light golden brown, about 7 minutes on each side. Remove the fish from the skillet and set aside to drain.
    4. In the same skillet, stir-fry the garlic until golden brown, then add the onion and stir-fry until translucent. Add the ginger and the vinegar mixture and bring to a boil. Add the bell pepper, celery, carrot and spring onions, and mix well. Add the cornstarch and stir to dissolve. Reduce the heat and simmer for 5 minutes or until the sauce thickens.
    5. Transfer the fish to a serving platter and spoon the cooked vegetables over it. Serve hot with a small bowl of the sauce on the side.

Serves 4     
Preparation time : 25 mins
Cooking time : 30 mins