Fish Escabeche

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Sweet and Sour Sauce:

  • ½ cup of white vinegar
  • ½ cup of white sugar
  • ½ cup water
  • ¼ cup tomato or banana ketchup
  • 1 thumb size ginger, julienne
  • 1 tablespoon vegetable oil for sauteing
  • 1 bell pepper cut in stripes
  • 1 medium size onion, quartered
  • 1 carrot, Julienne

Choose any of the following fishes:
Big Tilapia, Lapu-lapu, Maya-maya, tuna, Fish fillet ,Labahita,Salmon, Galunggong or any kind of Fish


Sweet and Sour Sauce:

  1. In a deep pan, sauté ginger in a low fire. Once you smell the aroma, add the vinegar and water. Let it simmer for at least a minute.
  2. Add sugar and ketchup. Stir until the sugar are dissolved.
  3. In a bowl, make slurry by mixing 2 table spoon flour and 2 tablespoon water.
  4. Pour and mix the slurry in the pan to thicken the sauce.
  5. The sauce is now ready for use.

Cooking Procedure:

Pick your chosen fish.

  1. Clean it thoroughly: remove innards, gills, fins and scales.
  2. Heat up enough oil (oil amount depends how big is the fish) in deep frying pan and slowly
  3. drop the fish. Cook until the its color turns brown.
  4. Arrange fish on a plate and garnish with onions, bell pepper and carrots.
  5. Pour the sweet and sour sauce over it.

Serve and enjoy.

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