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Escabecheng Isda Recipe

Escabecheng Isda is a sweet and sour dish that normally uses tilapia, lapu-lapu, or pampano. Try this fish escabeche recipe that's a sure hit for the family!
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Filipino
Keyword: escabeche sauce recipe, escabecheng isda, fish escabeche
Servings: 4


  • Frying Pan


  • 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



  • 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.


  • Transfer the cooked fish to a serving plate.
  • Simply pour the escabeche sauce over the fish.