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.

Recipe For Fish Escabeche:

Easy Fish Escabeche Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

606

kcal

Total time

1

hour 

10

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.

Other FISH & SEAFOOD recipes may be found HERE.

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