Easy Recipe Sweet and Sour Fish (Filipino Escabeche)
This flavorful dish is a perfect harmony of sweet, tangy, and savory flavors, making it a beloved choice for gatherings or family dinners.
Servings 4 people
Calories 158.2kcal
Ingredients
For the Fish:
- 4 fish fillets
- salt and pepper for seasoning
- ½ cup all-purpose flour (optional) for dredging
- 2 tablespoon cooking oil for frying (olive oil or safflower oil)
For the Sweet and Sour Sauce:
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium-sized carrot julienned
- 1 small onion sliced
- 3 cloves garlic minced
- 1 cup pineapple chunks fresh or canned
- ½ cup apple cider vinegar
- ½ cup water
- ½ cup white or brown sugar
- 3 tablespoon soy sauce
- 2 tablespoon ketchup
- 1 tablespoon cornstarch dissolved in 2 tablespoon water
- salt and pepper to taste
Instructions
Prepare the Fish:
- Pat dry the fish fillets and season them with salt and pepper.
- Dredge each fillet in flour, shaking off any excess.
- In a pan, heat cooking oil over medium heat.
- Fry the fish until golden brown and crispy on both sides. Set aside on paper towels to drain excess oil.
Make the Sweet and Sour Sauce:
- In a separate pan or wok, heat a tablespoon of oil over medium-high heat.
- Sauté garlic and onions until aromatic.
- Add the sliced bell peppers and julienned carrots. Stir-fry for a few minutes until they slightly soften but remain crisp.
- Pour in the vinegar, water, sugar, soy sauce, and ketchup. Stir well to combine.
- Let the mixture simmer for 5-7 minutes until the vegetables are tender.
- Add the pineapple chunks and season with salt and pepper according to your taste.
- Slowly pour in the dissolved cornstarch, stirring continuously until the sauce thickens.
Assemble the Dish:
- Place the fish on a serving dish.
- Pour the sweet and sour sauce with vegetables and pineapple over the fish.
- Garnish with fresh parsley and/or sliced green onions.
Notes
- Serve Sweet and Sour Fish (Escabeche) with steamed rice.