Escabeche (sweet And Sour Lapu-lapu)

Escabeche is a popular Filipino Chinese dish that features a sweet and sour flavor profile. In this recipe, we'll be using Lapu-Lapu, a type of grouper fish, as the main ingredient. The fish is fried until crispy and then topped with a tangy and slightly sweet sauce made with vinegar, sugar, and various vegetables.

Non Vegetarian Main Course Filipino Chinese Filipino Chinese Seafood Sweet And Sour
Escabeche (sweet And Sour Lapu-lapu)

Ingredients

  • 1 whole Lapu-Lapu fish, cleaned and scaled
  • 1 cup cornstarch
  • 1 cup cooking oil
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1 large carrot, julienned
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1/4 cup soy sauce
  • 1 cup water
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
  • Salt and pepper to taste

Instructions

  1. Pat the Lapu-Lapu fish dry with paper towels. Cut slits on both sides of the fish.
  2. Dredge the fish in cornstarch, making sure it's coated evenly.
  3. Heat the cooking oil in a pan over medium heat. Fry the fish until crispy and golden brown. Remove from the pan and set aside on a plate lined with paper towels to drain excess oil.
  4. In the same pan, sauté the garlic and onion until fragrant.
  5. Add the bell peppers and carrot, and cook until slightly tender.
  6. Pour in the vinegar, sugar, soy sauce, and water. Season with salt and pepper. Let the mixture simmer for a few minutes.
  7. Thicken the sauce by slowly pouring in the dissolved cornstarch while continuously stirring. Cook until the sauce has thickened.
  8. Arrange the fried Lapu-Lapu fish on a serving platter and pour the sweet and sour sauce over it.
  9. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
15g

Supplies

Frying pan Tongs Knife Cutting board Measuring cups and spoons

Tools

Stove

Serving suggestions

Escabeche is best served with steamed white rice.

Tips & tricks

Make sure the fish is thoroughly dried before dredging in cornstarch to achieve a crispy texture when fried.

Cost

$20