For a spicier kick, add a finely chopped chili pepper or a pinch of red pepper flakes to the sauce. Feel free to adjust the amount of sugar and vinegar to your preferred level of sweetness and tanginess. Garnish with chopped green onions or cilantro for a fresh, vibrant finish. Serve with steamed rice for a complete and satisfying meal. The sauce can be made ahead of time and reheated. Add the cornstarch slurry just before serving.
Filipino Fish Escabeche
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS9
Experience the vibrant flavors of the Philippines with this exquisite Fish Escabeche. Crispy fried fish is enveloped in a luscious, tangy-sweet sauce bursting with colorful bell peppers, aromatic ginger, and a hint of garlic. A delightful harmony of textures and tastes that will transport your palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol10 mg
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Fiber1 g
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Protein6 g
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Saturated Fat2 g
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Sodium95 mg
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Sugar18 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). (5 minutes)
02
StepPat the fish dry with a paper towel. Cut 2 to 3 slits on either side of the fish; sprinkle salt on top. Fry in hot oil until golden brown and crispy, about 2-3 minutes per side. Remove from oil and set aside. (8 minutes)
03
StepHeat olive oil in a large skillet over medium-high heat. Sauté onion and garlic until the onion is translucent and fragrant, about 5 minutes. (5 minutes)
04
StepAdd red bell pepper and ginger; sauté until the bell pepper is slightly softened and the ginger is aromatic, about 2 minutes. (2 minutes)
05
StepIn a separate bowl, mix water, vinegar, and sugar together until the sugar is dissolved. Pour into the skillet with the onion mixture. Cover and bring to a boil. (3 minutes)
06
StepOnce boiling, reduce heat to medium and cook until the sauce is slightly reduced, about 2 minutes. Season with salt and pepper to taste. (2 minutes)
07
StepStir in the cornstarch slurry (cornstarch dissolved in water). Boil, stirring constantly, until the sauce is thickened and glossy, about 1-2 minutes. (2 minutes)
08
StepPour the sauce generously over the fried fish, ensuring it's well coated. Serve immediately.
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RECIPE REVIEWS
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Carley Stroman
Jun 29, 2025This recipe is amazing! The sauce is so flavorful and the fish is perfectly crispy.
Earlene Carter
Jun 28, 2025I found the sauce a bit too sweet for my taste, so I reduced the sugar slightly. But overall, a great recipe!
Keven Blick
Jun 27, 2025I've made this several times, and it's always a hit. I like to add a little soy sauce to the sauce for extra umami.
Kelly Hoppe
Jun 25, 2025The instructions were easy to follow, and the dish turned out beautifully. Thank you!
Zoie Klein
Jun 21, 2025My family loved this! I used halibut, and it was delicious.
Tessie Hermann
Jun 19, 2025The ginger really makes this dish special. I highly recommend trying it!
Barney Yundt
Jun 18, 2025This is my new favorite way to cook fish! So much flavor!