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
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.