Escabeche De Pescado Crunchy Tilapia in Tomato Sauce
Delight your taste buds with the bold and vibrant flavors of Escabeche de Pescado, featuring crunchy fried tilapia bathed in a tangy tomato sauce. This Filipino-inspired dish combines golden-crisp tilapia fillets with a medley of sautéed vegetables—including carrots, red bell peppers, and onions—infused with the zing of white vinegar and the sweetness of tomato sauce. The addition of bay leaves and a touch of sugar creates a harmonious balance of savory, tangy, and slightly sweet notes that perfectly complement the crispy texture of the fish. Ready in just 40 minutes, this dish is a show-stopping centerpiece for family dinners or special occasions. Serve it over steamed rice to soak up the rich, flavorful sauce, and garnish with fresh parsley for an elegant finishing touch. Perfect for lovers of seafood, comfort food, and bold, zesty flavors!
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 1 cup Vegetable oil
- 1 large White onion, sliced
- 3 pieces Garlic cloves, minced
- 1 large Carrot, sliced into thin rounds
- 1 large Red bell pepper, sliced into strips
- 0.5 cup White vinegar
- 1 cup Tomato sauce
- 2 pieces Bay leaves
- 1 tablespoon Sugar
- 0.5 cup Water
- 1 teaspoon Salt (for sauce)
- 0.5 teaspoon Ground black pepper (for sauce)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Pat the tilapia fillets dry with paper towels. Season both sides with 2 teaspoons of salt and 1 teaspoon of black pepper.
Dredge the fillets in all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large skillet over medium heat. Once hot, fry the tilapia fillets for 3-4 minutes on each side until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil.
In the same skillet, remove excess oil, leaving about 2 tablespoons. Sauté the sliced onion and minced garlic over medium heat for 2 minutes until fragrant.
Add the sliced carrot and red bell pepper. Cook for another 3-4 minutes, stirring regularly, until the vegetables begin to soften.
Pour in the white vinegar and let it simmer for 1 minute. Add the tomato sauce, bay leaves, sugar, and water. Stir until well combined.
Season the sauce with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Lower the heat and let the sauce simmer for 5 minutes, allowing the flavors to meld.
Carefully arrange the fried tilapia fillets on a serving platter. Pour the hot escabeche sauce with vegetables over the fish.
Garnish with chopped parsley, if desired. Serve warm with steamed rice or your favorite side dish.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 33.5 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 41.5 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.6 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
