Sweet and Sour Fish (Escabeche)

Sweet and Sour Fish, better known in the Philippines as Escabeche (Eskabeche), is a dish with Spanish influences that has become a true Filipino favorite. During the Spanish colonial era, the original escabeche was prepared as a method of preserving fish in vinegar. Filipinos later adapted it by adding sugar, ketchup, and colorful vegetables to create the rich sweet-and-sour flavor we know today.

Today, Escabeche is commonly served during birthdays, fiestas, Christmas, New Year celebrations, and Sunday family gatherings. The crispy fried fish absorbs the tangy sauce while still maintaining its crunchy texture, making it one of the country’s most loved seafood dishes.

Philippines (Nationwide)

Although inspired by Spanish cuisine, Escabeche has become a staple throughout Luzon, Visayas, and Mindanao, with each region adding its own twist depending on locally available fish.

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Cooking Method: Sauteing, Simmering

Courses: Dinner, Lunch

Difficulty: Intermediate

Calories: 420

Best Season: Suitable throughout the year

Description

Freshly cooked Sweet & Sour Fish (Escabeche) simmering in a rich, tangy sauce with colorful bell peppers, carrots, onions, and pineapple. Ready to be served straight from the pan.

Ingredients

For the Fish
1 whole tilapia , cleaned and scored (about 1½–2 lbs)
1 teaspoon salt
½ teaspoon ground black pepper
½ cup cornstarch (optional, for extra crispiness)
1½ cups cooking oil (for frying)
For the Sweet and Sour Sauce
2 tbsp cooking oil
1 thumb-sized ginger (cut into thin strips)
4 cloves garlic (minced)
1 medium onion (sliced)
1 small carrot (julienned)
1 pc red bell pepper (sliced)
1 pc green bell pepper (sliced)
½ cup pineapple chunks
2 tbsp tomato ketchup
⅓ cup vinegar
⅓ cup brown sugar
2 tbsp soy sauce
1 cup water
1 tbsp cornstarch
2 tbsp water (for slurry)
Salt and pepper to taste
Green onions optional, for garnish

Instructions

1
Prepare the Fish
Pat the fish dry using paper towels. Season both sides and the cavity with salt and pepper. Lightly coat with cornstarch for an extra crispy finish.
2
Fry the Fish
Heat oil in a large pan over medium-high heat.
Carefully fry the fish for 7–10 minutes per side, or until golden brown and crispy.
Transfer to a serving platter.
3
Cook the Sauce
Using another pan, heat 2 tablespoons oil.

Sauté:

* Ginger
* Garlic
* Onion

Cook until fragrant.

Add carrots and cook for 2 minutes.

Add the bell peppers and pineapple chunks.
4
Make the Sweet & Sour Sauce
Pour in:

* Vinegar
* Soy sauce
* Water
* Tomato ketchup

Do not stir for about 1 minute to allow the vinegar to cook properly.

Add the brown sugar.

Season with salt and pepper.

Simmer for 5 minutes.
5
Thicken the Sauce
Mix cornstarch and water to make a slurry.

Slowly pour into the simmering sauce while stirring continuously.

Cook until the sauce becomes glossy and thick.
6
Assemble
Pour the hot sweet-and-sour sauce over the crispy fried fish just before serving.

Garnish with chopped green onions if desired.

Serve immediately with hot steamed rice.

Nutrition Facts

Amount Per Serving
Calories 386kcal

% Daily Value *
Total Fat 16.7g26%
Saturated Fat 2.4g12%
Total Carbohydrate 56.5g19%
Sugars 7.5g
Protein 18.2g37%

Vitamin A 302 IU
Vitamin C 12 mg
Calcium 135 mg
Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Notes

Tilapia, pompano, lapu-lapu, maya-maya, or snapper are all excellent choices.
Pour the sauce over the fish only before serving to keep the skin crispy.
Add pineapple juice for a sweeter version.
Like it spicy? Add sliced red chilies.
This dish pairs perfectly with steamed jasmine rice.

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