Fish Escabeche (Sweet & Sour Fish) Escabeche is an ancient cooking and preserving method which originates in Spain during the Middle Ages. The spanish style of cooking Escabeche is a mixture of vinegar, white wine and olive oil, seasoned with bay leaves and black pepper, among other spices, and most of the times accompanied by some vegetables like carrots and onion.
The Filipino style of cooking Escabeche recipe is made by frying any kind of meaty fish, and topping with sweet and sour sauce with vegetables. We suggest that you choose fishes that are meaty and not too much fish bones like bangus.
Fish Escabeche (Sweet & Sour Fish)
Fish Escabeche (Sweet & Sour Fish is a special Filipino dish serve on special occasions. There are countless variations of this dish, from the Spanish adaptation of Escabeche to the popular Chinese sweet and sour.
Sweet and Sour Sauce:
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.
Add sugar and ketchup. Stir until the sugar are dissolved.
In a bowl, make slurry by mixing 2 table spoon flour and 2 tablespoon water.
Pour and mix the slurry in the pan to thicken the sauce
The sauce is now ready for use.
Fish Cooking Procedure:
Clean it thoroughly: remove innards, gills, fins and scales.
Heat up enough oil (oil amount depends how big is the fish) in deep frying pan and slowly drop the fish.
Cook until the its color turns brown.
Arrange fish on a plate and garnish with onions, bell pepper and carrots.
Pour the sweet and sour sauce over it.
Serve and enjoy.