Escabeche: Sweet and Sour Fried Fish
Escabeche is crisp fried fish topped with a glossy sweet-and-sour sauce of vinegar, ginger, carrots and bell peppers. It is a favorite fiesta dish.
About Escabeche
Escabeche is crisp fried fish topped with a sweet-and-sour sauce of vinegar, ginger, carrots and bell peppers. The dish shows Spanish and Chinese influence and is a festive favorite. The crisp fish and tangy sauce are balanced and colorful.
Escabeche shows the Spanish influence on Filipino cooking, with its sweet-and-sour sauce poured over fried fish. The sauce is bright with vinegar, and the carrots and bell peppers add color. It is a popular fiesta dish and a good way to dress up fried fish.
Ingredient notes
- Whole fish: tilapia, pompano or lapu-lapu.
- Vinegar and sugar: the sweet-sour sauce.
- Ginger, carrot and bell pepper: the colorful garnish.
- Cornstarch: thickens the sauce slightly.
Tips for the best Escabeche
- Fry the fish until crisp. Dry it first.
- Cook the sauce briefly. Keep the vegetables crisp.
- Pour the sauce at the last moment. To keep the skin crisp.
- Balance the sauce. Sweet and sour to taste.
What to serve with Escabeche
Serve with steamed rice.
Variations and substitutions
- Pork escabeche: use fried pork.
- Fillets: use fish fillets.
- Sarsiyado: see Sarsiyadong Isda.
Storing and reheating
Refrigerate for up to 2 days. The skin softens, but the flavor is good.
Frequently asked questions
What fish is best?
Tilapia, pompano or lapu-lapu.
Why is my fish soggy?
The sauce was added too early.
How do I keep the fish crisp?
Pour the sauce just before serving.
Can I make it with fillets?
Yes, fry the fillets until crisp.
