How to Cook Filipino Escabeche | Easy Sweet and Sour Fish Recipe

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a fruity note while lemon juice is an affordable substitute.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option while chicken is a more affordable protein.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free while salt is a basic alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener, while flour is a common pantry item.

Clean the frozen pampano by cutting off the fins and gutting it.

Wash the fish thoroughly and cut into even thickness for even cooking.

Season the fish inside and out with salt and pepper, and coat with cornstarch.

Let the fish marinate in the seasonings for at least 10 minutes.

Heat 1/2 cup of canola oil in a pan until bubbling.

Fry the fish, covering the pan to avoid splatter.

Prepare the bell pepper by washing and removing the seeds, then cut into strips.

Chop 1/4 of an onion into small pieces.

Turn the fish to cook the other side until done, then remove and set aside.

In the same pan, add 1/2 cup of water and 1 teaspoon of cornstarch to thicken the sauce, mixing well.

Add 1/2 cup of carrots and bell peppers to the pan, sautéing until fragrant.

Add the chopped onion and sauté for half a minute to keep the vegetables crunchy.

For the sauce, add garlic and chili to the remaining oil, adjusting the heat to medium-low.

Add 2 tablespoons of vinegar and do not stir for one minute.

Add banana ketchup, 1 teaspoon of crushed pepper, sugar, chicken powder, and 2 teaspoons of liquid seasoning, mixing well.

Taste the sauce and adjust as needed before adding the fried vegetables back in.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens