Tangy Escabeche Recipe

Tangy Escabeche Recipe

Escabeche Recipe

Escabeche is the Philippines’ rendition of sweet and sour fish. Fried fish served with tangy sauce and a vibrant mix of vegetables, it’s a tasty and inexpensive option for your everyday meals. If you’re busy and need to cook up a quick meal, you can recreate this dish in just 30 minutes with our escabeche recipe.

Meal: Lunch, Dinner
Cuisine: Filipino

Preparation time:
Cooking time:
Total time:
Yield: 2 servings


Ingredients

  • 500g of Tilapia
  • 1 tsp of salt (for seasoning)
  • 110ml of cooking oil (for frying)
  • 2 tbsp of cooking oil
  • 3 cloves of garlic, minced
  • 1 onion, sliced
  • 1 ginger, julienned
  • 60g of carrots, julienned
  • 70g of red bell pepper, julienned
  • 70g of green bell pepper, julienned
  • 1 tbsp of cornstarch
  • 120ml of water
  • 85ml of vinegar
  • ¼ tsp of salt
  • ¼ tsp of pepper

Equipment

  • 1 frying pan
  • 1 saucepan
  • 1 bowl

Escabeche Recipe

Directions

  • Prepare the tilapia by seasoning it with salt.
  • In a frying pan over high heat, add oil.
  • Once the oil is hot, fry the fish one side at a time until golden brown. Remove from the frying pan and set aside.
  • In a saucepan over medium heat, add oil.
  • Add in garlic, onion, and ginger, and sauté until fragrant.
  • Add carrots and red and green bell peppers. Sauté until softened.
  • In a bowl, add cornstarch and water and mix to form a cornstarch slurry.
  • Pour in the vinegar and cornstarch slurry into the saucepan and mix.
  • Season with salt and pepper and let it simmer until the sauce thickens.
  • Ladle the sauce over the fried fish and serve!

Types of Fish

This escabeche recipe is a classic, which calls to use Tilapia fish. Of course, you can always try other types of fish, but it’s recommended to use those that are flat and wide. Other popular choices include red snapper and grouper, and the more expensive options are left for special occasions.



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