How To Cook The Best Filipino Style Skinless Tilapia Escabeche Full Recipe

skinless tilapia

🥗Healthier: skinless salmon

💰Cheaper: skinless catfish

Salmon provides healthy omega-3s, while catfish is often less expensive.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos is lower in sodium, while liquid aminos is a cost-effective soy sauce alternative.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers health benefits, while white vinegar is typically cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

Season both sides of 5 skinless tilapia with salt and black pepper.

Heat vegetable oil in a cooking pot until hot.

Fry the tilapia until browned on both sides, cooking 2 at a time.

Prepare the sauce ingredients: chop 1/4 large red bell pepper, 6 garlic cloves, small ginger, 1/2 medium white onion, and 1 large tomato.

In a separate cooking pot, heat 2 tablespoons vegetable oil.

Add garlic and ginger to the pot and cook for 2 minutes.

Pour in 1 cup of water and 2 tablespoons soy sauce, and bring to a boil.

Once boiling, add 1 tablespoon brown sugar and let boil for 1 minute.

Mix 1 tablespoon cornstarch with 1 teaspoon water, then add to the sauce to thicken.

Add the chopped tomato to the sauce and cook until the sauce thickens.

Place the fried tilapia on top of the sauce and add the red bell pepper.

Cover the pot and cook for 2-3 minutes until done.

Turn off the heat and transfer the escabeche to a serving bowl.

Cooking Techniques

Equipment Needed

Spice Level: