Sunday, November 7, 2010


This old time Filipino recipe known as Escabeche (Sweet and Sour Fish) is highly rated as the most common dish which often available on any events or occasions. It is of Spanish origin which refers to both a dish of poached or fried fish that is marinated in an acidic mixture before serving, and to the marinade itself. The Spanish version is served cold while the Filipino version is served hot usually with rice. The dish is being so much loved by most Filipinos because of its unique blending taste of sweet and sour that even small children would appreciate and enjoy eating it. 

Any fleshy fish will be good for escabeche. I suggest lapu-lapu (grouper), maya-maya (snapper), talakitok (trevally) or labahita (surgeonfish). The sourness of vinegar and the sweetness of sugar will tickle your taste buds and will make you ask for more. 

With Escabeche,”The sweet is not as sweet without the sour.”


Ø  2-3 lbs red snapper, whole fish
Ø  4 tablespoons vegetable oil
Ø  1 tablespoon salt
Ø  1/4 teaspoon ground pepper
Ø  2 tablespoons soy sauce
Ø  1/2 cup apple cidar vinegar or white vinegar
Ø  1/4 cup water
Ø  1/2 cup brown sugar
Ø  1 large chopped onion
Ø  6 tablespoons minced garlic
Ø  1/2 cup ginger, julienned
Ø  1/2 cup carrot, julienned
Ø  1/2 cup red bell pepper
Ø  1/2 cup scallion, julienned (spring onions)
Ø  1 tablespoon sifted flour


Ø  Clean the fish and slit it open. Let it stand for few minutes and drain well.

Ø  Sprinkle fish with 1 tbsp salt.

Ø  In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.

Ø  In the same skillet, sauté the garlic until light brown, then sauté onion.

Ø  Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.

Ø  Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.

Ø  When the mixture boils, add flour to thicken. Then, add the fish.

Ø  Cover the skillet and simmer for 5 minutes.

delicioso escabeche


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