Escabeche Sweet & Sour Fish Recipe (Lapu-Lapu)

                by Joost Nusselder | Updated:  August 10, 2020

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Escabeche is also known as sweet and sour fish. This Escabeche Recipe has its Spanish origin.

There is another Iberian version of this escabeche recipe where the cooked fish is left to be marinated overnight in a sauce made from wine or vinegar.

There is yet another version of the Chinese, wherein the fish is dipped in batter and then fried. The Filipinos have long adapted this Chinese version.

This escabeche recipe has a sweet and sour sauce where the batter-dipped fish is soaking.

Escabeche Recipe ( Lapu-Lapu)

Escabeche Recipe Preparation

The redolence of the ginger in this escabeche is so appetizing. The ginger strips serve two purposes; one is to give an aromatic flavor, and the other is to lessen the fishy odor of the fish.

There are also red and green bell peppers to add some slight capsicum flavor. The carrots sliced thinly, and some are carved into small flowers for plating and garnishing.

In the Province of Samar and Leyte, the escabeche is tinted yellow by the addition of “Luyang Dilaw” or turmeric.

The type of fish that used in cooking this escabeche recipe are lean fish. Lean fish have very few fish bones. Examples of these fishes are tilapia, Lapu-Lapu, Maya-Maya, and Blue Marlin.

Also check out our sinigang na lapu-lapu recipe for a delicious miso tasting soup

Salmon can also be used just in case this is the kind of fish that is available in your area.

It is also best if you serve this escabeche with the sauce on the side or the sauce poured over the fish just before serving to maintain the crispness of the fried fish.

Favorite Asian Recipes x
Favorite Asian Recipes

The fish tends to be very soggy if the fish soaked in the escabeche sauce.

When making this escabeche recipe, be sure to dredge the fish in flour that is seasoned with salt and pepper before frying.

Escabeche Recipe ( Lapu-Lapu)

Escabeche sweet & sour fish recipe

Joost Nusselder
Escabeche is also known as sweet and sour fish. This Escabeche Recipe has its Spanish origin. There is another Iberian version of this escabeche recipe where the cooked fish is left to be marinated overnight in a sauce made from wine or vinegar.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Filipino
Servings 5 people
Calories 563 kcal

Ingredients
  

  • 1 large fish or 1 ( Lapu-Lapu) (1 to 2 lbs) cleaned and salted
  • 1 medium red bell pepper sliced into strips
  • 1 medium red onion sliced
  • 1 cup white vinegar
  • 5 cloves garlic crushed
  • 1 tsp whole peppercorn
  • ½ salt salt
  • ¼ cup sugar
  • ½ cup cooking oil

Instructions
 

  • Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
  • Heat a clean pan and pour in the vinegar. Let boil.
  • Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
  • Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
  • Sprinkle salt and then stir.
  • Put-in the fried fish. Cook for 2 to 3 minutes.
  • Turn-off heat and transfer to a serving plate.
  • Serve. Share and enjoy!

Nutrition

Calories: 563kcal
Keyword Escabeche, Fish
Tried this recipe?Let us know how it was!

Escabeche-Ingredients

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Escabeche-Put-in-the-onion-and-red-bell-pepper-step-4

Escabeche-fried-fish-step-6

Ever had trouble finding Japanese recipes that were easy to make?

We now have "cooking Japanese with ease", our full recipe book and video course with step-by-step tutorials on your favorite recipes.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.