Escabeche (Sweet and Sour Fish)
Escabeche is the Philippines’ vibrant take on sweet and sour fish: a whole fish, usually tilapia or lapu-lapu, fried until golden and crisp, then topped with a glossy sauce of vinegar, sugar, and ketchup studded with colorful strips of bell pepper, carrot, and onion. The contrast between the crackly fried skin and the tangy-sweet sauce makes this a festive favorite for special occasions. It’s as pretty on the table as it is delicious.
Watch It Made
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Instructions
- Season the fish with salt and pepper, then dredge in cornstarch, shaking off the excess.
- Heat oil in a wide pan and deep-fry the fish until golden brown and crispy on both sides, about 5-7 minutes per side. Drain and set aside on a serving platter.
- In a separate pan, sauté garlic and onion until fragrant. Add the carrot and cook for 2 minutes.
- Pour in the vinegar, water, sugar, ketchup, and soy sauce. Bring to a simmer and let the vinegar cook off its sharpness for 2-3 minutes.
- Add the bell peppers and cook for 1-2 minutes until just tender-crisp.
- Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy.
- Pour the hot sweet and sour sauce over the fried fish and serve immediately.
Cook's Tip
Pour the sauce over the fish only right before serving — escabeche sauce will soften that crackly fried skin within minutes, so keep the fish and sauce separate until the last moment to preserve the crunch.