Ingredients
Filipino Escabeche
- 1 pound (453 g) tilapia or lupa lupa fillets
- 4 cloves garlic, minced
- 1 medium red onion, finely chopped
- 1-inch (2.5-cm) piece ginger, peeled and cut into strips
- 1 small red bell pepper, cut into strips
- 1 small green bell pepper, cut into strips
- 1 carrot, peeled and cut into strips
- ½ cup (115 g) tomato sauce
- 2 tablespoons (30 ml) soy sauce
- ½ cup (120 ml) vinegar
- 3 to 4 tablespoons (37 to 50 g) brown sugar
- 2 tablespoons (19 g) cornstarch
- 1 cup (240 ml) water, divided
- ¼ teaspoon (0.5 g) cumin
- ¼ teaspoon (0.5 g) ground black pepper
- ½ teaspoon (3 g) salt
- ½ cup (120 ml) vegetable or canola oil
Step 1
Heat the oil and season the tilapia. Pour ½ cup (120 ml) of vegetable or canola oil into a large skillet and turn the heat on to medium-high heat. Clean 1 pound (453 g) of tilapia or lupa lupa and remove the bones and guts. Sprinkle the fish generously with salt and pepper.
Step 2
Fry the fish for 4 to 5 minutes. Slowly lower the fish into the hot oil. It should begin to bubble and crisp up as it cooks. Turn the fish over once or twice as it cooks, so both sides become golden brown. This should take about 4 to 5 minutes.
Step 3
Remove the fish and pour out some of the oil. Turn off the heat and use a fish spatula or turner to lift the fried fish out of the skillet. Set the fish on a platter and set it aside. Pour out all but 2 tablespoons (30 ml) of the oil from the skillet.
- You might want to pour the hot oil into an old can before you discard it. Avoid pouring hot oil directly into a trash can or down the sink.
Step 4
Cut the garlic, red onion, and ginger. Peel 4 cloves of garlic, 1 medium red onion, and 1-inch (2.5 cm) of fresh ginger. Use a sharp knife to mince the garlic, finely chop the onion, and slice the ginger into strips.
Step 5
Sauté the garlic, red onion, and ginger for 3 to 4 minutes. Turn the heat on the skillet to medium and add the chopped aromatics to the skillet. Stir the mixture and sauté it for 3 to 4 minutes, so the onion softens a little.
Step 6
Juliene the bell peppers and carrot. Peel 1 carrot and use a sharp knife to cut it into long, narrow strips. Trim the stems off of 1 small red bell pepper and 1 small green bell pepper. Cut the peppers in half and rinse out the seeds. Slice each bell pepper into thin, narrow strips.
Step7
Stir in and simmer the vegetables, tomato sauce, and soy sauce. Add the sliced bell peppers and carrots to the skillet along with a ½ cup (115 g) of tomato sauce and 2 tablespoons (30 ml) of soy sauce. Simmer the mixture for 2 minutes.
Step8
Pour in the water, vinegar, and brown sugar. Keep the heat on medium and pour in ½ cup (120 ml) of vinegar, 3 tablespoons (37 g) of brown sugar, and 1/2 cup (120 ml) of water. Do not stir these ingredients into the skillet until the liquids begin to boil.
Step 9
Dissolve the cornstarch in the water and add it to the sauce. Place 2 tablespoons (19 g) of cornstarch into a small prep bowl and pour in ½ cup (120 ml) of water. Stir until the cornstarch is dissolved. Whisk the dissolved cornstarch into the skillet.
Step 10
Simmer and season the sauce in the skillet. Whisk and simmer the sauce for 2 minutes, so the sauce thickens a little. Stir in a ¼ teaspoon (0.5 g) of cumin, ¼ teaspoon (0.5 g) of ground black pepper, and ½ teaspoon (3 g) of salt. Turn the heat off the skillet.
- Taste the sauce and adjust the seasonings according to your taste. If it seems too acidic, add a little more water or another tablespoon (12.5 g) of brown sugar.
Step 11
Serve the fish escabeche. Place the crispy, fried fish on a serving platter. Spoon the hot sauce over the fish and serve it immediately. Consider serving the escabeche with steamed rice or warmed bread.
- You can store leftover escabeche in the refrigerator for 2 to 3 days.
ENJOY! 🙂
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