Best Filipino Fish Escabeche Recipes

FILIPINO FISH ESCABECHE

Filipino Fish Escabeche image

Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 ¼ cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

Steps:

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g

MOM'S FILIPINO ESCABECHE

Mom's Filipino Escabeche image

This is my wife's favorite recipe. It may be made with virtually any medium whole fish (such as Lapu Lapu or Bangus/Milkfish) or medium fish fillet (such as Salmon or Steelhead), but it is pictured made with salmon fillet, so I've indicated that in the recipe below. She learned it by watching her mom make it while she was growing up, so the measurements are all approximate. Tasting is very important while cooking it so you can maintain a balanced flavor.

Provided by merpius

Categories Filipino

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 medium salmon fillet
oil, for pan frying
2 cups water
1/4 teaspoon salt
3 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons sugar
1 tablespoon peppercorns or 1 teaspoon ground pepper
2 tablespoons cooking oil (reserved from frying the fish)
4 garlic cloves, minced
1/4 cup sweet onion
1/4 cup ginger, cut into strips
1/2 cup carrot, julienne cut
1/2 cup red bell pepper, cut into strips
1/2 teaspoon cornstarch, mixed in water to a paste

Steps:

Fish:
Use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
Pan fry the fish in the oil on medium heat. If you are using a fillet start with the flesh side down. You may need to score the skin of a whole fish in order to allow it to cook through.
Once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
Sauce:
Stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
The mixture should have a strong flavor of balanced sweet, sour, and salty. Add additional sugar, vinegar and/or soy sauce until you achieve this balance. Then set aside.
Saute garlic in the reserved oil in a wok on medium-high heat until golden.
Add onion and saute until it is also golden.
Add ginger and saute until flavors blend.
Add carrots, stir briefly then add liquid mixture.
Mix sauce until flavors blend nicely.
Simmer approximately 1 minute.
Taste again and re-balance the flavors.
Add bell pepper and corn starch mixture and stir together.
Simmer until reduced to about a cup.
Ladle the sauce over the fish and serve.