Easy Fish Escabeche Recipe

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Easy Fish Escabeche Recipe

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Fish escabeche is a common dish in Spain, Portugal and Latin American countries. There are many variations of escabeche but the commonality is frying the fish and the acidic sweet and sour sauce.

Fish escabeche is popular in the Philippines being a former Spanish colony. The style of cooking escabeche is very much similar to the original Spanish version using locally available fish but following the original technique.

Almost all Spanish speaking countries have their own local modification of cooking fish escabeche.

In Spain and Portugal, escabeche is not limited to fish. Other seafood, chicken, rabbit, and pork are used too.

Read more about escabeche in this Wikipedia article.

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Recipe For Fish Escabeche:

Easy Fish Escabeche Recipe

Recipe by Yummy Food

Recipe rating: N/A

Course: MainCuisine: FilipinoDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

606

kcal

Total time

hour

minutes

This easy fish escabeche recipe is basically a sweet and sour dish. The preferred fish for this recipe is the lapu-lapu (grouper) which is widely available in the Philippines.

Ingredients

4 pieces fleshy fish (lapulapu, red snapper, carp)
1 tbsp, 1 tsp salt
1 tbsp, 1 tsp pepper
enough flour to dredge the fish in
1 tbsp, 1 tsp minced garlic
1/4 cup ginger (cut into thin strips)
2 cups sliced onions
4 cups red and green bell peppers (cut into strips)
1/2 cup canola oil
8 cups water
1 cup vinegar
1 cup brown sugar
1/2 cup soy sauce
1/2 cup cornstarch

Directions

Rub the fish with salt and pepper.
Dredge fish with flour and then deep-fry in very hot oil. Set aside.
In a skillet, lightly saute garlic, ginger, onions, and bell peppers in oil. Set aside.
In a pan, mix together water, vinegar, sugar, soy sauce, corn starch, salt, and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.
Simmer mixture for about 5 minutes or until the starch is cooked and thickens the mixture.
Place the fish on a platter and pour over it the sauce prepared in step 4.
Arrange the sauteed ginger, onions, and peppers on top of the fish and serve.

Nutrition Facts

4 servings per container

Serving Size855

Amount Per ServingCalories606
% Daily Value *
Total Fat 28.4g 37%
- Saturated Fat 2.2g 12%
- Trans Fat 0.11g
Cholesterol 0mg 0%
Sodium 4176mg 182%
Total Carbohydrate 85.21g 31%
- Dietary Fiber 4.1g 15%
- Total Sugars 59.4g
Protein 4.22g 9%

Potassium 536mg 12%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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By Cooking Method: Frying | Simmering Frying

By Cuisine: Asian Fusion | Filipino

By Diet or Lifestyle: Budget-Friendly | Dairy-Free

By Dish Type: Side Dishes | Skillet Recipes

By Main Ingredient: Seafood | Vegetables

By Meal Type: Dinner | Lunch

Other Useful Categories: Beginner Recipes | Comfort Food | Traditional & Authentic

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Easy Chicken Pastel Recipe

Chicken Pastel is a traditional savory casserole dish originating in the Philippines. Chicken Pastel or Pastel de Pollo in Spanish, is the Filipino version of the Chicken Pot Pie or empanada without the pie crust.

Easy Chicken Pastel Recipe

Chicken Pastel is a traditional savory casserole dish originating in the Philippines.

Chicken Pastel or Pastel de Pollo in Spanish, is the Filipino version of the Chicken Pot Pie or empanada without the pie crust.

The chicken in the pastel recipe may be replaced with any kind of meat, including pork or duck.

There are many variations of the dish depending on the region. Filipino families even often have their own interpretations. In nearly every version of the dish, the main ingredients are diced chicken meat and sausages. Chorizo sausages are commonly used, but hot dogs or vienna sausages could be substituted for real sausage.

Filipinos often eat this dish with rice. Many Filipino foods have Spanish or Mexican roots but the influx of Chinese settlers inspired the use of rice in Filipino cooking. That is why a lot of the European foods that were introduced to the Philippines were adapted to the traditional rice and viand mixes.