Sweet and Sour Escabeche Fish

Escabeche Fish - Succulent whole tilapia is deep-fried to crispy perfection and served soaked in a vinegar infused sweet and sour sauce made with garlic, ginger, bell peppers, and carrots and enhanced with ketchup for a rich flavor.

Escabeche Fish Recipe

Fish Escabeche is a popular dish in Mediterranean countries and also common in the Philippines. Each region adds its unique twist, but the Filipino version stands out for its distinctive blend of sweet and sour flavors and beautiful presentation, thanks to a colorful assortment of crisp veggies, including bell peppers and carrots. It's just as much of a flavor bomb of a dish as is my seafood boil in a bag!

This Filipino Escabeche recipe is the perfect choice when you're in the mood for a hearty seafood meal but want to venture beyond the usual baked, stewed, or fried fish recipes. Serve over a bed of fluffy steamed rice, and you'll love how the luscious sweet and sour sauce soaks up every grain of rice.

This versatile dish pairs wonderfully with various sides, much like our succulent roasted whole fish that's perfect for entertaining. Start with our easy baked basa fish fillets for those new to fish preparation or try my easy Air Fryer Mackerel recipe if you want something simple. You may be interested in learning various ways to cook fish, or explore the unique flavors of our traditional Mpuh fish. Each of these recipes showcases the diverse ways to enjoy fish, from quick weeknight dinners to impressive centerpieces for your next gathering.

Fish Escabeche Ingredients

Fish – I have used whole tilapia as a primary protein in this recipe due to its mild flavor and firm texture, which is perfect for frying and absorbing sweet and sour sauce. Thanks to the versatility of this Filipino style sweet and sour fish, Lapu-Lapu, Red Snapper, Pampano, and Tanigue also work great.

Crisp Veggies – Red and green bell peppers and carrots add sweetness, a crunchy texture, and vibrant colors, enhancing flavor and visual appeal while complementing tender fish.

Vinegar – Vinegar is the key ingredient that adds the sour fish element to the recipe and balances sugar sweetness.

Sugar – Sugar creates the characteristic sweet and sour flavor and balances the acidity of vinegar.

Ketchup or Pureed Tomato/Tomato Sauce – Adds a rich, slightly sweet tomato flavor, enhancing the color and taste of the sauce.

Herbs and Spices – Ginger adds an intense aromatic flavor, garlic provides savory depth, and onion contributes a mild onion flavor, while salt and black pepper are used to season the fish and adjust the sauce, ensuring a balanced and well-rounded flavor.

How to Make Escabeche Fish

• Prepare the Fish

Add 2-3 cups of oil to a large bottomed pot or pan over medium heat and let it heat up. Make 2-3 deep slant cuts on each side of the fish and season generously with 1 teaspoon black pepper and 1 teaspoon salt.

• Fry the Fish

Deep fry the fish until golden brown on both sides. It should be fully cooked. Depending on the thickness of the fish, you typically fry it for 5 minutes on each side. Remove the fish, drain the excess oil, and place it on a serving plate.

• Sauté the Aromatics

Reduce the oil to about 3 tbsp; Sauté the garlic, ginger, and onion until fragrant for 1 minute.

• Add Vegetables

Add the sugar, ketchup, carrots, and bell peppers. Stir until they soften slightly.

• Create the Sauce

Add the slurry (1 tablespoon cornstarch dissolved in 1 cup water) and vinegar. Stir and simmer until the sauce thickens. You can add more water if needed to achieve your desired consistency.

• Combine and Serve

Pour the sauce all over the fried fish and serve immediately.

Recipe Tips

Consistent Stirring: Stir the sauce continuously to prevent lumps when adding the cornstarch slurry.

Dry the Fish: Pat the fish dry with paper towels before seasoning to ensure it fries to crisp, golden brown perfection without being soggy.

Deep Slant Cuts: Make sure the cuts are deep enough for the seasoning to penetrate deep within the meat and for even cooking.

Oil Temperature: Ensure the oil is hot enough (around 350°F) before adding the fish to avoid sticking and achieve a crispy exterior.

Avoid Overcrowding: Fry one fish at a time if you are making a big batch to ensure even cooking.

Make it Sweet: To cut down acidity and achieve a milder, fruitier flavor, substitute pineapple juice for vinegar in the sour sauce.

FAQ’s

Can I use frozen fish to make this fried fish escabeche?

Yes, you can use frozen fish, but make sure to thaw it completely and pat it dry before seasoning and frying to drain out excess moisture and ensure it cooks evenly.

How do I know when the fish is fully cooked?

The fish is fully cooked when it turns golden brown and flakes easily with a fork. The internal temperature should reach 145°F.

How do I prevent the fish from sticking to the pan?

Ensure the oil is hot enough before adding the fish. You can test this by dropping a small piece of bread or batter into the oil; it should sizzle immediately. Also, avoid moving the fish too much during frying.

What should I do if the sauce is too thick or too thin?

If the sauce is too thick, gradually add more water until you achieve the desired consistency. If it's too thin, let it simmer a bit longer or add a bit more cornstarch slurry.

How do I store and reheat leftovers?

To store leftover Fish Escabeche, tightly wrap the fish in aluminum foil and store the sauce in an airtight container in the refrigerator for 3 days. Reheat the fish and sauce in a pan over low heat until warmed.

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