1/1 Photo of Mom's Filipino Escabeche
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.
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- 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
- 2Use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
- 3Pan 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.
- 4Once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
- 6Stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
- 7The 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.
- 8Saute garlic in the reserved oil in a wok on medium-high heat until golden.
- 9Add onion and saute until it is also golden.
- 10Add ginger and saute until flavors blend.
- 11Add carrots, stir briefly then add liquid mixture.
- 12Mix sauce until flavors blend nicely.
- 13Simmer approximately 1 minute.
- 14Taste again and re-balance the flavors.
- 15Add bell pepper and corn starch mixture and stir together.
- 16Simmer until reduced to about a cup.
- 17Ladle the sauce over the fish and serve.
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Nutritional Facts for Mom's Filipino Escabeche
Serving Size: 1 (194 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 193.1
- Calories from Fat 64
- Total Fat 7.2 g
- Saturated Fat 1.1 g
- Cholesterol 27.5 mg
- Sodium 652.4 mg
- Total Carbohydrate 21.2 g
- Dietary Fiber 5.5 g
- Sugars 5.8 g
- Protein 14.0 g