Escabecheng Isda Recipe (with Ketchup): Sweet and sour are flavors that go well with almost any time of meat – whether it’s chicken, pork, or fish. Escabeche is one of my favorite sweet and sour dishes, so much that it’s no longer a question whether I would ask for extra rice every time we have escabecheng isda (fish escabeche) on the table!
Escabecheng Isda Recipe (with Ketchup): Paano Magluto ng Escabecheng Isda
There are many versions of Filpino escabeche – there’s ilonggo escabeche and escabeche bisaya. But my favorite is still my mom’s recipe because it’s a feast not just for the tummy, but also for the eyes! The toppings are generous and the thick sauce has a bright orange hue.
You may use this recipe using different kinds of fish, such as tilapia, lapu-lapu, or pampano. Follow the recipe below, or you can simply watch this video.
Escabecheng Isda Recipe Ingredients
- 1 large fish (may be tilapia, lapu-lapu, pampano, or tanigue), cleaned
- 6-7 cloves garlic, crushed
- 1 large onion, sliced
- 2 medium sized ginger, julienned
- 5 tbsp vinegar
- 2 cups water
- 8 tbsp ketchup
- 5 tbsp white sugar
- 1 pc carrot, julienned
- 1 green bell pepper, julienned
- 1 red bell pepper, julienned
- 2 tbsp cornstarch
- Salt
- Black pepper
Procedure:
- Rub salt on both sides of the fish, then dry in medium heat.
- When the fish is cooked and brown on both sides, set aside. Place it on top of a table napkin to absorb the excess oil.
Escabeche sauce recipe
- In a clean pan, saute the garlic, onion, and ginger slices until it slightly brown.
- Pour the vinegar and water, then let boil.
- Add the tomato ketchup and sugar, then stir.
- Add the carrots, green bell peppers, and red bell peppers, then allow to cook for 2-3 minutes
- Meanwhile, mix the cornstarch with 3 tbsp of water
- Pour the cornstarch mix into the pan. Add a bit of water if needed, then stir.
- Season with salt and pepper to taste.
Plating
- Transfer the cooked fish to a serving plate.
- Simply pour the escabeche sauce over the fish.
|| Related: Ginisang Munggo Recipe: How to Cook Ginisang Munggo with Pork and Puso ng Saging (Banana Blossoms)
What do you think of this recipe? Let us know in the comments below! 🙂
Escabecheng Isda Recipe
Equipment
- Frying Pan
Ingredients
- 1 pc large fish (may be tilapia, lapu-lapu, pampano, or tanigue) cleaned
- 6-7 cloves garlic crushed
- 1 pc large onion sliced
- 2 medium-sized ginger julienned
- 5 tbsp vinegar
- 2 cups water
- 8 tbsp ketchup
- 5 tbsp white sugar
- 1 pc carrot julienned
- 1 pc green bell pepper julienned
- 1 pc red bell pepper julienned
- 2 tbsp cornstarch
- salt
- pepper
Instructions
Procedure
- Rub salt on both sides of the fish, then dry in medium heat.
- When the fish is cooked and brown on both sides, set aside. Place it on top of a table napkin to absorb the excess oil.
Escabeche sauce recipe
- In a clean pan, saute the garlic, onion, and ginger slices until slightly brown.
- Pour the vinegar and water, then let boil.
- Add the tomato ketchup and sugar, then stir.
- Add the carrots, green bell peppers, and red bell peppers, then allow to cook for 2-3 minutes.
- Meanwhile, mix the cornstarch with 3 tbsp of water.
- Pour the cornstarch mix into the pan. Add a bit of water if needed, then stir.
- Season with salt and pepper to taste.
Plating
- Transfer the cooked fish to a serving plate.
- Simply pour the escabeche sauce over the fish.
Video
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♬ Cooking – Children’s Music