"Escabeche" traces its origins to the Spanish influence in Filipino cooking, and it has evolved into a beloved dish that holds a special place in Filipino gatherings and feasts. This culinary creation involves lightly frying fish until crispy, then bathing it in a luscious sweet and tangy sauce crafted from a medley of vegetables, vinegar, and sugar.
The result is a symphony of flavors that dance on the palate—crispy fish exterior meets the succulent tenderness within, while the sauce imparts a tantalizing blend of sour and sweet that captures the essence of Filipino comfort food. Join us on a flavorful journey as we explore the magic of Escabeche, where tradition meets innovation, and the heart of Filipino cuisine comes alive in every bite.
Escabeche or Sweet and Sour Fish Recipe by Philippine Cuisine
Ingredients: serve 4
- 6 lapu lapu (grouper) fillets
- Salt and pepper to taste
- 2 tbsp all purpose flour
- 6 tbsp oil for frying, divided into 2 portion
- 4 cloves garlic, slivere
- 1 small onion, sliced
- 1 thumb sized ginger, peeled and julienned
- 1 tbsp shredded green pepper
- 1 tbsp shredded red pepper
- ½ tsp ground turmeric
- 1/3 cup vinegar
- 1 tbsp sugar
- 1/3 cup fish stock
- Season the fillets with salt and pepper and lightly dredge in flour.
- Heat 3 tablespoons oil in a frying pan and fry the fish until cooked through. Drain on paper towels and keep warm.
- Wipe the pan, put back on the heat, then add the remaining oil. Sauté the garlic, onion, ginger and peppers for 2 – 3 minutes. Add the turmeric vinegar, sugar and fish stock and bring to the boil, then lower heat and allow to simmer for 10 minutes.
- Just before serving, add the fish fillets to the sauce in the pan and cook for a minutes, then transfer to a serving dish. Serve immediately. End.
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