Mom's Filipino Escabeche

READY IN: 45mins




  • 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.