Filipino Fish Escabeche

Perfect for a weeknight, this deep-fried Filipino fish escabeche recipe comes with a sweet and sour sauce featuring bell pepper, ginger, and vinegar.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 259 Calories

Ingredients

• 1 ¼ cups water
• 1 tablespoon cornstarch
• 5 tablespoons white sugar
• 1 onion, chopped
• salt to taste
• 3 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup distilled white vinegar
• 1 cup oil for frying
• 1 red bell pepper, cut into chunks
• 1 (4 ounce) whole tilapia, cleaned and scaled
• 1 (1 inch) piece ginger, thinly sliced crosswise, or to taste

Recipe Instructions

Step 1

Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

Step 2

Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of fish; sprinkle salt on top. Fry in hot oil until browned, about 2 minutes per side.

Step 3

Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; sauté until fragrant, about 2 minutes.

Step 4

Mix water, vinegar, and sugar together in a bowl. Pour into onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over fish.