Escabeche is also known as sweet and sour fish. This escabeche recipe has a Spanish origin, but there's another Iberian version of this escabeche recipe. The cooked fish is left to be marinated overnight in a sauce made from wine or vinegar.
Course Main Course
Cuisine Filipino
Keyword Escabeche, Fish
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 5people
Calories 563kcal
Author Joost Nusselder
Cost $6
Ingredients
1large fish or 1 lapu-lapu (1 to 2 lbs)cleaned and salted
1mediumred bell peppersliced into strips
1mediumred onionsliced
1cupwhite vinegar
5clovesgarliccrushed
1 pieceginger1 inch piece sliced
1tspwhole peppercorn
1/2carrotjulienned
½saltsalt
¼cupsugar
½cupcooking oil
2tbspflourfor dredging
Instructions
Dredge the fish in flour on both sides.
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 it boil.
Add sugar, whole peppercorn, ginger, and garlic. Cook for 1 minute.
Put in the onion, carrot, and red bell pepper. Stir and cook until the vegetables are tender.