Filipino Style Fish Escabeche

This dish is similar to sweet and sour, the only difference is that, the taste of the ginger is more defined.



  • 3/4 cup water
  • 1 tbsp catsup
  • 1 tbsp soy sauce
  • 2 tbsp vinegar
  • 2 tbsp brown sugar
  • 2 tsp cornstarch dissolved in 3 tsp water
  • salt and pepper to taste

Fried Fish

  • 250g lapu lapu (grouper), season with salt and pepper (any fish will do)
  • Ginger
  • Oil

Pan Fried Vegetables

  • 1/2 thumb sized ginger, cut into thin strips (use half in fish for frying)
  • 1 medium onion, cut into thin strips
  • 4 cloves garlic, finely minced
  • 1 small green bellpepper, cut into thin strips
  • 1 small carrot, cut into thin strips



  1. Clean and season the fish with salt and pepper. Set aside.
  2. In a saucepan, combine all the ingredients for the sauce, stir until combined. Bring to a boil over medium heat. Set aside.
  3. Preheat pan with oil over medium heat. Add ginger.
  4. Fry the fish until golden on both sides. Transfer into a plate line with paper towel, set aside.
  5. Using the same pan (remove the oil first and leave about 2tbsp), saute onion, garlic and ginger, carrots and bellpepper.
  6. Transfer half of the vegetables in a plate. Set aside.
  7. Over low heat, pour the sauce over the vegetables and let simmer for 1 minute.
  8. Soak both sides of the fish in the sauce 30 seconds each side. Turn off heat.
  9. Transfer to a serving platter, top with the remaining vegetables and serve with rice.



You can use any fish you prefer.

Omit catsup if dont’t feel like adding, i just add it for color.

Using the same oil you used for frying fish in the vegetables will give you a more flavor in the sauce.

Always adjust accordingly.




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