Escabeche Sweet and Sour Fish

Transform your dinner table with this vibrant and flavorful Escabeche Sweet and Sour Fish, a Filipino classic that combines crispy fried whole fish with a tangy, luscious sauce packed with colorful vegetables. Perfectly seasoned and golden brown tilapia or snapper is topped with a zesty blend of white vinegar, ketchup, and soy sauce, balanced by the natural sweetness of carrots, bell peppers, and onions. A touch of ginger and garlic gives the dish an aromatic depth, while a silky cornstarch-thickened glaze coats every bite in irresistible flavor. This easy-to-follow recipe is perfect for weeknight dinners or special occasions and pairs beautifully with steamed white rice. Bring the bold, sweet, and tangy flavors of this traditional dish to your kitchen today!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 large pieces whole fish (such as tilapia or snapper)
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 0.5 cup cornstarch
• 1.5 cups cooking oil
• 1 piece red bell pepper, julienned
• 1 piece green bell pepper, julienned
• 1 piece carrot, julienned
• 1 medium piece onion, sliced
• 4 cloves garlic, minced
• 1 thumb-sized piece ginger, julienned
• 0.5 cup white vinegar
• 0.25 cup granulated sugar
• 2 tablespoons ketchup
• 0.5 cup water
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch (for slurry)
• 2 tablespoons water (for slurry)

Directions

Step 1

Clean the two whole fish thoroughly, pat them dry with paper towels, and score each side with shallow diagonal cuts to help the flavors penetrate.

Step 2

Season the fish with 2 teaspoons of salt and 1 teaspoon of ground black pepper, ensuring even coating inside and out.

Step 3

Lightly dredge the fish in 0.5 cup of cornstarch, shaking off any excess. This will help achieve a crispy texture when fried.

Step 4

In a large frying pan, heat 1.5 cups of cooking oil over medium heat. Once the oil is hot, carefully fry the fish for 4–5 minutes per side or until golden brown and crispy. Set the fried fish aside on a plate lined with paper towels to drain excess oil.

Step 5

Drain excess oil from the pan, leaving about 2 tablespoons, and reduce the heat to medium. Sauté the minced garlic, julienned ginger, and sliced onion until fragrant and softened, about 2 minutes.

Step 6

Add the julienned red bell pepper, green bell pepper, and carrot to the pan and stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.

Step 7

In a small bowl, combine 0.5 cup of white vinegar, 0.25 cup of granulated sugar, 2 tablespoons of ketchup, 0.5 cup of water, and 1 tablespoon of soy sauce. Mix well, then pour the sauce mixture into the pan with the vegetables.

Step 8

Bring the sauce to a gentle boil, then reduce the heat to simmer for 2–3 minutes to allow the flavors to meld.

Step 9

In a separate small bowl, create a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Gradually stir the slurry into the sauce to thicken it, cooking for another minute.

Step 10

Place the fried fish on a serving platter and pour the sweet and sour vegetable sauce evenly over the top.

Step 11

Serve the Escabeche Sweet and Sour Fish warm with steamed white rice and enjoy!

Nutrition Facts

Serving size	2286.4 grams (2286.4g)

Amount per serving	% Daily Value*
Calories	5061

Total Fat 410.40g	526%
Saturated Fat 63.40g	317%
Polyunsaturated Fat 0.00g
Cholesterol 467mg	156%
Sodium 5956mg	259%
Total Carbohydrate 135.10g	49%
Dietary Fiber 10.90g	39%
Total Sugars 73.80g
Protein 207.50g	415%

Vitamin D 1333IU	6666%
Calcium 266mg	20%
Iron 10mg	54%
Potassium 3861mg	82%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.9%

Protein: 16.4%

Carbs: 10.7%