Escabeche is a sweet and sour dish typically referring to fish or meat dish. It is fried and is cooked with vinegar and sugar as well as other spices. In the Philippines, it is traditionally cooked with tilapia or snapper (maya-maya) fish. But, you may prepare any fish of your choice.
While I prefer to pour the sauce over the top of the fish, you can also place the fried fish back into the sauce and simmer it for a minute before you remove the pan from the heat. If you want more tanginess on the fish, simmer it longer so that the sauce absorbs more into the fish.
This recipe is so simple, easy and most of all – it’s budget-friendly. Serve with any kind of rice, although, I recommend plain white rice. Enjoy!
Sweet and sour tilapia fillet recipe.
- 3 tilapia fillet
- 3/4 cup vinegar
- 4 tbsp brown sugar
- 1/2 cup water
- 1 tbsp cornstarch, dissolved with 2 tbsp water
- 1 red onion, sliced
- 1 tsp garlic, minced
- 1 tomato, sliced
- 1/2 cup carrots, julienned
- 1/4 cup ginger roots, julienned
- 1 red bell pepper, julienned
- 1 red bell pepper, julienned
- vegetable oil
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Heat vegetable oil in a frying pan over medium-high heat. Fry tilapia fillets. Remove from heat; transfer onto a plate and set aside.
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In another or same frying pan, heat 2-3 tablespoons vegetable. Saute onions first until soft, then add garlic. Stir until garlic is brown.
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Add the tomatoes and carrots. Stir 3-5 minutes.
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Add the ginger and bell peppers. Stir for at least 3 minutes.
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Add water and vinegar, then mix to blend. Follow with sugar and mix well.
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Cover and bring to a boil.
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Remove cover, stir a little, and taste. If it's too sour for your liking, add sugar or water. If it's too sweet, add vinegar or water.
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Add cornstarch. Mix well until the sauce is thick.
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Remove from heat. Pour a desired amount of sauce over the top of the fried fillets.
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Serve with rice or any of your favorite accompaniments.
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