ESCABECHE (FILIPINO SWEET AND SOUR FISH)
Escabeche also known as Filipino sweet and sour fish is a delicious style of cooking in which fish if fried and then sprinkled with the sweet and sour sauce mixture with carrots, ginger, bell peppers.
Servings: 3 people
- 1 lb Salmon Fish Fillet
- 3 tbsp Vinegar
- 1/4 cup White Sugar
- 1 pc Onion medium-size, chopped
- 3 cloves Garlic minced
- 1 pc Carrots small, julienned
- 1 thumb Ginger big thumb, julienned
- 1/2 pc Red and Green Bell Peppers Julienned
- 1 tsp Salt
- 1 tsp Ground Black Pepper
- 1 tbsp Ketchup
- 1/2 tbsp Cornstarch
- 5 tbsp Water to mix with cornstarch for slurry
- 1 cup Cooking oil to fry the fish
- 2 tbsp Cooking oil to saute spices
Heat oil in a frying pan and fry the fish and set aside.
Saute onion, garlic and ginger in cooking oil under medium heat. Season with salt and pepper and stirring occasionally to mix well.
Add in the carrots, bell peppers and saute for 1 minute
Add vinegar, white sugar and simmer for 1 more minute.
Add the ketchup and mix well. In a separate bowl, mix cornstarch with water to form a slurry and add into the pan and mix it well. Simmer for a minute or until desired thickness of the sauce is achieved. You may add a bit of water if needed.
Pour the sauce mixture to the fried fish and enjoy. It is best paired with rice.
- Some brands of vinegar are so sour. So, you may adjust the number of spoons of the vinegar to add when cooking your sweet and sour fish sauce depending on your taste. The goal is to create the perfect balance of sweetness and sourness of the sauce and not overwhelm each other.