Escabeche (Sweet and Sour Fish)
Filipino style escabeche. This is my old time favorite recipe.
- Ready In:
- 2 -3 lbs red snapper, whole fish
- 4 tablespoons vegetable oil
- 1 tablespoon salt
- 1⁄4 teaspoon ground pepper
- 2 tablespoons soy sauce
- 1⁄2 cup apple cider vinegar or 1/2 cup white vinegar
- 1⁄4 water
- 1⁄2 cup brown sugar
- 1 large chopped onion
- 6 tablespoons minced garlic
- 1⁄2 cup ginger, julienned
- 1⁄2 cup carrot, julienned
- 1⁄2 cup red bell pepper
- 1⁄2 cup scallion, julienned (spring onions)
- 1 tablespoon sifted flour
- Clean the fish and slit it open. Let it stand for few minutes and drain well.
- Sprinkle fish with 1 tbsp salt.
- In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the pan and set aside.
- In the same skillet, sauté the garlic until light brown, then sauté onion.
- Add salt and white pepper. Stir in ginger, scallions, carrot and red bell pepper.
- Add soy sauce, vinegar, water and sugar. Salt and pepper to taste.
- When the mixture boils, add flour to thicken. Then, add the fish.
- Cover the skillet and simmer for 5 minutes.
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Made this today with a whole fish. My husband and kids (who rarely sees a whole fish on a table) loves it. I only made this once in my life but had great memories growing up when mom used to make it and it tasted like it was, growing up. Thank you for the recipe. Perfect balance of the sweet and sour. I used the apple cider vinegar.