Sweet and Sour Tuna (Escabecheng Isda)
Sweet and Sour Tuna (Escabecheng Isda) is a vibrant Filipino dish featuring golden-fried tuna chunks bathed in a glossy, tangy sauce made with pineapple juice, vinegar, and fresh ginger. Unlike Chinese versions, this escabeche balances tropical sweetness with sharp acidity, creating layers of flavor that complement the crispy fish. The sauce combines tomato paste, brown sugar, and soy sauce with colorful bell peppers, carrots, and pineapple chunks for texture and visual appeal. Ready in 30 minutes, it transforms simple tuna into restaurant-quality comfort food that's both familiar and distinctly Filipino.
Ingredients
- 1-2 pounds tuna deboned and cut into large chunks
- 4 garlic cloves peeled and minced
- 1 cup mixed bell peppers red and green, sliced
- 1 medium onion chopped
- 1 small carrot cut into strips
- 1 scallion cut into strips
- 1 thumb-sized piece fresh ginger peeled and cut into thin strips
- 20 oz can pineapple chunks reserve the juice
- 4 tablespoons tomato paste
- ½ cup brown sugar
- 2 tablespoons soy sauce
- ½ cup white vinegar
- 1 ½ cups water
- 1 tablespoon cornstarch
- 1 cup cooking oil
Instructions
- Heat the cooking oil in a large pan or wok over medium-high heat until it shimmers and is hot enough for frying. This usually takes about 2-3 minutes.
- Carefully add the tuna chunks to the hot oil and give them a gentle stir to prevent sticking. Let one side cook undisturbed for about a minute until it develops a beautiful golden-brown crust.
- Flip the tuna pieces over using a spatula and cook the other side until equally golden and crispy. The fish should be cooked through and have a lovely caramelized exterior.
- Remove the perfectly fried tuna from the pan and place on paper towels to drain excess oil. Set aside while you prepare the sauce.
- Using a clean medium saucepan, heat a small amount of oil over medium-high heat. Add the minced garlic and chopped onion, sautéing for about one minute until fragrant and the onion starts to become translucent.
- Add the carrot strips, ginger strips, half of the pineapple chunks, and bell pepper slices to the pan. Stir-fry briefly for about 2 minutes until the vegetables are slightly softened but still have some crunch.
- Pour in the water, soy sauce, and reserved pineapple juice from the can. Stir everything together and bring the mixture to a gentle simmer.
- Reduce the heat to low and let the sauce simmer for 5 minutes, allowing all the flavors to meld together beautifully.
- Add the tomato paste, brown sugar, and vinegar to the simmering sauce. Mix thoroughly until the tomato paste is completely incorporated and the sugar has dissolved.
- In a small bowl, mix the cornstarch with ½ cup of water, stirring until completely smooth with no lumps remaining.
- Slowly pour the cornstarch mixture into the simmering sauce while stirring continuously. The sauce will begin to thicken immediately and develop a glossy appearance.
- Once the sauce has reached your desired consistency, remove it from heat. It should coat the back of a spoon nicely.
- Arrange the crispy fried tuna on your serving platter and generously pour the hot sweet and sour sauce over the top, making sure each piece is well-coated.
- Garnish with the fresh scallion strips for a pop of color and mild onion flavor, then serve immediately while the fish is still crispy.
Tips from Lola's Kitchen
- Don't overcrowd the pan when frying - fry the tuna in batches if needed to maintain oil temperature and achieve maximum crispiness
- Pat the tuna dry before frying - this removes excess moisture and helps create that perfect golden crust we're after
- Save some pineapple chunks for the end - add the remaining chunks in the last minute of cooking to maintain their shape and texture
- Taste and adjust the sauce - everyone's preference for sweet vs sour is different, so adjust the sugar and vinegar to your liking
- Use fresh ginger, not powder - the fresh ginger strips add both flavor and beautiful texture that dried ginger simply can't match
- Serve immediately - the contrast between the crispy fish and the glossy sauce is best enjoyed right away
Tried this recipe?Let us know how it was!