Every time I make Fish Escabeche, my kids come running to the kitchen, drawn by the sweet-tangy aroma that fills our home.
Like many Filipino moms, I struggled to get my little ones to eat fish until I discovered this family recipe passed down from my Lola.
The crispy fried fish gets transformed by a vibrant sauce that perfectly balances sweet and sour flavors, making it so irresistible. It’s become our Sunday family lunch favorite, and even my choosy 7-year-old asks for seconds, especially when the sauce mingles with steaming white rice.
What I love most about this Escabeche recipe is how it turns simple ingredients into something special enough for both family meals and fiestas. The golden-crispy fish draped in a bright sauce with tender-crisp bell peppers and onions not only looks stunning on the table but tastes even better the next day (if there are any leftovers).
After years of making this fish escabeche recipe, I’ve perfected little tricks to get that restaurant-quality taste at home, and I’m excited to share them all with you.
Why You’ll Love This Recipe
- Perfect balance of sweet and sour flavors (matamis-asim)
- Crispy fried fish combined with tender-crisp vegetables
- Make-ahead friendly – tastes even better the next day
- Impressive presentation for special occasions
- No hard-to-find ingredients needed
- Naturally gluten-free
Filipino Fish Escabeche (Pesang Escabetse)
Equipment
- Large non-stick frying pan or kawali (for frying fish)
- Medium saucepan (for the sauce)
- Sharp knife and cutting board
- Spider strainer or tongs (panghimay)
- Measuring cups and spoons (Panukat)
- Paper towels
- Serving platter (bandehado)
Ingredients
For the Fish
- 1 large whole fish 1-2 lbs – tilapia, lapu-lapu, or red snapper
- 1 tablespoon salt asin
- ½ cup cooking oil mantika
For the Sauce
- 1 cup white vinegar suka
- ¼ cup sugar asukal
- 1 medium red bell pepper pamintang pula, julienned
- 1 medium red onion sibuyas, sliced into rings
- 5 cloves garlic bawang, crushed
- 1 teaspoon whole black peppercorns pamintang buo
- ½ teaspoon salt asin
Instructions
- Start by thoroughly cleaning your fish (linisin ang isda), ensuring all scales and innards are removed. Using a sharp knife, make 3-4 diagonal cuts (markahan ng pahiwa) on each side of the fish, about half an inch deep. Season with salt, making sure to rub it into the cuts and cavity. Let the fish rest for 10 minutes to reduce fishiness (para mabawasan ang lansa).
- Heat ½ cup of cooking oil (mantika) in a large pan or kawali over medium-high heat (180°C/350°F). Once the oil is hot, gently slide in the fish. Fry for 7-8 minutes on each side until the skin turns golden brown and crispy (hanggang maging ginintuang-brown at malutong). Remove the fish and place on paper towels to drain excess oil.
- In a clean pan, pour in 1 cup of white vinegar (suka) and bring to a boil over medium heat. Add ¼ cup sugar (asukal) and stir until completely dissolved. Add the crushed garlic (bawang) and whole peppercorns (pamintang buo), then cook for 1 minute until fragrant (hanggang mabango).
- Add the sliced red onions (sibuyas) and bell peppers (pamintang pula). Cook for 2-3 minutes until the vegetables are tender-crisp (malutong-lutong). Season with ½ teaspoon salt, adjusting to taste (timplahan ng asin ayon sa gusto).
- Carefully place the fried fish into the pan with the sauce. Spoon the hot sauce over the fish several times (banbusan ng sarsa ang isda). Let it simmer for 2-3 minutes to allow the flavors to meld together (paghalu-haluin ang mga lasa). Turn off the heat and let the dish rest for 5 minutes before transferring to a serving platter (bandehado).
- For best results, let the Escabeche sit for at least 15 minutes before serving (panatilihin muna ng 15 minuto bago ihain), allowing the fish to absorb the flavors of the sauce. Serve hot or at room temperature with steaming white rice (mainit na kanin).
Tips from Lola’s Kitchen
- Choose fish with clear eyes and bright red gills for freshness
- Pat fish dry thoroughly before frying to achieve crispy skin
- Don’t move the fish while frying – let it form a good crust
- If sauce is too sour, add a little more sugar (1 teaspoon at a time)
- For extra flavor, add 2-3 bay leaves (laurel) to the sauce
Traditional Serving Suggestions
- Serve hot or at room temperature
- Best paired with steaming white rice (kanin)
- Traditional side dishes:
- Achara (pickled green papaya)
- Ensaladang Talong (grilled eggplant salad)
- Fresh tomato and onion slices
Troubleshooting
- Fish breaks apart: Make sure oil is hot enough before frying
- Too sour: Add sugar gradually to taste
- Too sweet: Add a splash more vinegar
- Fish not crispy: Ensure fish is well-dried before frying
- Sauce too thick: Add a little water or fish stock
Ingredient Alternatives
- Fish: Any firm white fish works – pompano, bangus (milkfish), or maya-maya
- White vinegar: Can use cane vinegar or apple cider vinegar
- Bell peppers: Green or yellow bell peppers work too
- Sugar: Palm sugar or brown sugar can be substituted
- Red onion: White onions are fine but less traditional
Storage & Reheating
- Storage: Keep refrigerated in an airtight container for up to 3 days
- Room temperature: Safe at room temperature for up to 4 hours
- Reheating: Best served at room temperature, but can be gently reheated in a pan
- Freezing: Not recommended as vegetables will become mushy
Variations
- Spicy Version: Add 2-3 bird’s eye chilies (siling labuyo)
- Extra Veggie: Include carrots and celery
- Modern Twist: Add ginger and lemongrass
- Restaurant Style: Garnish with fried garlic chips
- Health-Conscious: Use olive oil and reduce sugar
FAQs
Q: Can I use fish fillets instead of whole fish? A: Yes, but reduce cooking time to 3-4 minutes per side. Q: Why is my fish not crispy? A: Make sure to pat the fish dry and ensure oil is hot enough (180°C/350°F). Q: Can I make this in advance? A: Yes, it actually tastes better the next day! Store in refrigerator. Q: Is this the same as ceviche? A: No, escabeche uses cooked fish while ceviche uses raw fish cured in citrus. Q: How spicy is this dish? A: Traditional version is not spicy, but you can add chilies to taste.
Nutrition
The Story Behind Filipino Fish Escabeche
The story of Filipino Escabeche is a delicious chapter in our colonial history, weaving together influences from Spanish galleons, Latin American trade routes, and Filipino culinary ingenuity. While many assume this sweet-sour dish shares roots with Chinese cuisine, Escabeche actually sailed to our shores with Spanish colonizers in the 16th century. The word itself comes from the Spanish “escabechar,” meaning to pickle or marinate in vinegar, a preservation technique that was crucial for seafaring Europeans.
Originally, Spanish sailors would preserve their catch in vinegar and spices during long ocean voyages. When they reached the Philippines, this preservation method found a perfect home in our archipelago’s abundance of fresh fish and our love for sour flavors. Filipino cooks transformed the original preserving technique into the vibrant dish we know today, adding local ingredients and adapting it to suit our tropical climate and taste preferences.
What makes Filipino Escabeche distinct from its Spanish ancestor is our addition of sweetness to balance the sourness – a characteristic that reflects our cuisine’s love for complex flavor combinations. While Spanish Escabeche remains purely savory and tangy, our version introduces sugar to create that distinctive Filipino sweet-sour profile that’s become a comfort food favorite. We also made it our own by using native palm vinegar (suka) and incorporating local vegetables like bell peppers and onions, creating a sauce that’s perfect for drizzling over steaming white rice.
Today, Escabeche holds a special place in Filipino celebrations and family gatherings. You’ll find it gracing tables during town fiestas, Christmas celebrations, and Sunday family lunches. Each region has its own variation – some add ginger for extra warmth, others include carrots for color, and coastal areas might use various local fish varieties. The dish has evolved from a preservation method to a beloved recipe that showcases the Filipino talent for adapting foreign influences into something uniquely our own.
In modern Filipino kitchens, Escabeche continues to evolve while maintaining its essence. Home cooks experiment with different vinegars, adjust the sweet-sour balance to their family’s taste, and some even create healthier versions using olive oil. Yet the heart of the dish remains the same: that perfect marriage of crispy fried fish and vibrant sauce that turns a simple meal into something special. It’s a testament to how Filipino cuisine can transform a foreign cooking technique into a dish that feels like it’s been part of our culture forever.
