Fish Escabeche
Experience a burst of vibrant flavors with Fish Escabeche, a classic dish that beautifully marries tangy, savory, and subtly sweet notes. This Filipino-inspired recipe features crispy white fish fillets—perfectly golden and flaky—bathed in a luscious vinegar-based sauce infused with garlic, soy sauce, and a hint of brown sugar. The addition of sautéed onions, carrots, and bell peppers not only enhances its nutritional value but creates a visually stunning meal that’s as delicious as it is colorful. Enhanced by aromatic bay leaves and peppercorns, this easy-to-make dish is perfect for weeknight dinners or special occasions. Serve it with steamed rice to soak up every drop of the tantalizing sauce, and let Fish Escabeche elevate your culinary repertoire!
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Recipe Information
Ingredients
- 4 pieces white fish fillets (tilapia, mackerel, or snapper)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 cup all-purpose flour
- 1 cup cooking oil (for frying)
- 4 pieces garlic cloves, minced
- 1 large onion, sliced into rings
- 1 large red bell pepper, julienned
- 1 medium carrot, julienned
- 1 cup white vinegar
- 1 cup water
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 pieces bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon salt
Instructions
Rinse and pat dry the fish fillets with paper towels.
Season the fish with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper.
Lightly coat each fish fillet with all-purpose flour, shaking off any excess.
Heat 1 cup of cooking oil in a large frying pan over medium heat.
Fry the fish fillets in the hot oil until golden and crispy, about 3-4 minutes per side. Remove and set aside to drain on a plate lined with paper towels.
In a separate pan, heat 2 tablespoons of oil over medium heat.
Saute the minced garlic until fragrant, then add the onion rings and cook until translucent.
Add the julienned red bell pepper and carrot, and cook for another 2 minutes, stirring occasionally.
In a bowl, whisk together the white vinegar, water, brown sugar, soy sauce, and 1 teaspoon of salt.
Pour the vinegar mixture into the pan with the vegetables, stirring to combine.
Add the bay leaves and black peppercorns. Let the mixture simmer for 5 minutes, allowing the flavors to meld together.
Taste the sauce and adjust seasoning as needed by adding more salt or sugar.
Gently place the fried fish fillets into the pan with the sauce, spooning the sauce and vegetables over the fish.
Simmer the fish in the sauce for 5 minutes to allow it to absorb the flavors.
Turn off the heat and let the dish rest for a few minutes before serving.
Transfer the Fish Escabeche to a serving dish, garnish with some of the vegetables, and drizzle additional sauce over the top.
Serve with steamed rice and enjoy your tangy, savory Fish Escabeche!
Nutrition Facts
Calories |
762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 1335 mg | 58% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 14.4 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 643 mg | 14% | |
*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.
