This Escabeche Filipino recipe is made by frying a whole fish of Lapu-lapu or Red grouper or any kind of meaty fish, and topping with sweet and sour sauce with vegetables.
The dish Escabeche is a Spanish classic and sugar is definitely not one of the ingredients.
It's made with a lot of herbs and spices such as cumin, thyme, coriander, oregano and bay leaf.
The only similarity it has with the Filipino version is the use of vinegar and fried or poached fish.
You don't have to stick to lapu-lapu in order to make this dish.
Choose fishes that are meaty and not too much fish bones (like bangus).
Or better yet, buy fish fillets, dredge in a little flour and fry.
YOUR SHOPPING LIST FOR ESCABECHE FILIPINO RECIPE:
IN THE PANTRY:
PREPARATION TIME : 15 minutes
COOKING TIME : 30 minutes
1 Season the fish with salt and pepper. Dredge it in flour and deep fry.
2 Mix together the vinegar, water, brown sugar and soy sauce. Set aside.
3 Heat up the pan with oil, saute the garlic and ginger.
4 Put in the onion, carrots and the red and green bell peppers. Cook for a minute.
5 Add the vinegar mixture from Step 2 and bring it to a boil. Do not stir until it comes to a boil.
6 Add the dissolved cornstarch, stir and cook until the sauce becomes thick.
7 Put the fried fish on a serving platter and pour the sauce on top.
8 Serve with rice.