Filipino cuisine is a melting pot of several different types of cuisine, but it is said that 80% of Filipino dishes have been influenced by Spanish cuisine. The Philippines was a Spanish colony from 1521 to 1898. Almost 400 years of Spanish rule certainly left its mark, many Filipino specialties are local adaptations of Spanish dishes.
One of our family favorites is Escabeche, or a Sweet & Sour Fish dish. Escabeche is a common Spanish dish that is popular in Mediterranean and Latin American cuisine. Typically it refers to a dish of poached or fried fish that has been marinated in an acidic sauce before serving. It can also composed of other meats including chicken and pork, or vegetables. The Filipino version of Fish Escabeche is fried fish in a Sweet & Sour sauce. It is a favorite Filipino party food, specially when it’s made with a whole fish that’s artfully arranged on a platter and topped with colorful veggies and sauce.
I’ve made it the traditional way using whole fish, but my grandsons have difficulty with the small fish bones. To make it easier for them to eat I have started making Escabeche using fish fillets than have no bones. Any kind of white fish will work. We have used Tilapia, Flounder, Orange Roughy, and other white fish we find in the market.
Like many Filipino dishes Escabeche isn’t difficult to make, but it is “fussy” meaning its preparation requires several steps; in this case dredging, frying, chopping, and making the sauce. It takes about an hour or so tho cook so it’s not something I make very often, but when I do my family loves it!
6 – 8 Fish Fillets (any white fish: Tilapia, Flounder, Halibut, etc.)
1 Large egg – slightly beaten
1 Cup Flour
1 Tsp. Garlic Powder
1 Tsp. Ground Black Pepper
1 Tsp. Sea Salt
1/3 Cup Vegetable Oil
1 Cup Sugar
1/4 Cup White Vinegar
1 1/2 + 1/2 Cup Water
1/4 Cup Ketchup
2 Tbls. Corn Starch
1 Large Onion Sliced into strips
2 Medium Green Peppers Sliced into large chunks
4 Cloves Garlic roughly chopped
Mix flour and spices in a shallow bowl
Place egg in another shallow bowl
Pat fish fillets dry with a paper towel
Heat oil in frying pan
Dip fish fillet in egg, then dip in flour mixture, shake off excess flour
Fry in hot oil until both sides are cooked
Remove from pan and place on paper towel to drain oil
Repeat with the rest of the fish
Keep fried fish warm by placing it in the oven at about 200 degrees
Dissolve cornstarch in 1/2 cup water and set aside
Place sugar, vinegar, water, and ketchup in a medium pot and bring to boil
Stir in garlic, peppers, and onions
Make sure cornstarch solution is still dissolved, if not stir until it is
Slowly stir in cornstarch solution until you get desired thickness. Sauce should be the consistency of gravy.
Place fish fillets on serving dish and pour sauce over it
Serve right away. It goes great with steamed white rice.
Escabeche - Filipino Sweet & Sour Fish
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Combine flour, garlic powder, salt & pepper and place in a shallow dish.
Heat oil over medium - medium high stove.
Rinse fish fillets and pat dry with paper towel.
Dredge fillets in flour mixture and place in heated oil.
Fry fish until cooked and turns golden brown - about 4 - 5 minutes per side depending on the thickness
Remove from pan and place on a plate covered with a paper towel to absorb some of the oil. Set aside.
Combine sugar, vinegar, ketchup, and 1 1/2 cups water in a sauce pan and bring to boil. About 10 minutes.
Mix 1/4 cup water with corn starch until smooth.
Slowly stir corn starch liquid into the boiling vinegar mixture to thicken. Reduce heat to low and let sauce gently simmer. Keep an eye on it, you don't want it to get too thick. If it gets too thick add a bit of water to thin.
Saute onions in the oil you fried the fish in until it starts to turn a bit soft.
Add garlic, saute until cooked.
Add green peppers and cook until peppers turn slightly soft.
Return fried fish fillets to pan with veggies.
Gently stir fish mixture for about 3 - 4 minutes.
Arrange fish and veggies in a platter.
Pour sauce over all.
The most efficient way to make this dish is to start making the sauce while the fish is frying. Keep the sauce simmering over low heat while you finish sauteing the veggies. Stir the sauce periodically to keep a skin from forming on the top.
When you drain the fried fish and set it aside keep it warm by placing it in a warmer or on the stove top. Don't cover the fried fish, it will get soggy.
When you replace the fish in the pan gently stir it so that the fillets warm up a bit. Transfer fish and veggies on to your serving dish (or you can keep it in the frying pan) and pour the hot sauce over all.
This dish is perfect served with steamed white rice.
Escabeche is a type of sweet and sour fish recipe. There are many version of Escabeche around. This version that we have here is probably the most simple of all. However, the taste will not be as simple as it seems because this recipe has all the good flavors in it.Not to be mistaken as Ceviche — which is a South American favorite that makes use of raw fish — like kilawin. Filipino Escabeche requires the fish to be fried and cooked in vinegar.
I grew-up eating different kinds of fish. I enjoy both fried fish dishes and fish dishes with sauce. I’m continuously excited to own this dish as a result of I in person suppose that the results of deep-fried fish being well-done in any sort of sauce is really amazing. You get the good flavor of the sauce while enjoying the texture of the fish — which is not too soft at all. Having escabeche is like uptake deep-fried fish with a touch of atchara.
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1 large fish 1 to 2 lbs, cleaned and salted
1 medium red bell pepper sliced into strips
1 medium red onion sliced
1 cup white vinegar
5 cloves garlic crushed
1 teaspoon whole peppercorn
1/2 teaspoon salt
1/4 cup sugar
1/2 cup cooking oil
1. Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2. Heat a clean pan and pour-in the vinegar. Let boil.
3. Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4. Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5. Sprinkle salt and then stir.
6. Put-in the fried fish. Cook for 2 to 3 minutes.
7. Turn-off heat and transfer to a serving plate.
8. Serve. Share and enjoy!
The Best Sloppy Joes are easy to make, so delicious, and ready in 30 minutes or less! Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.
I can’t think of another meal that’s more evocative than the Sloppy Joe, an American staple.
For me, eating one takes me back to cool summers at my family’s cabin in northern Wisconsin. My mom would make a huge batch, freeze it for the car ride up, and the whole family, kids and all would sit down and eat together once we arrived that first night.
Fish Escabeche is a sweet and sour fish dish. There many several versions of Fish Escabeche around.
The version that here is maybe one of the simplest of all. However, even though it’s a simple recipe it makes a delicious dish!
I grew-up eating different kinds of fish. I enjoy both fried fish dishes and fish dishes with sauce. I am always excited to have this dish because I personally think that the result of fried fish being cooked in this type of sauce is truly amazing. You get the good flavor of the sauce while enjoying the texture of the fish — that isn’t too soft in the least. Having fish escabeche is like eating fried fish with a touch of atchara.
A really wonderful dish that is prepared in quarter-hour or less. Fish Escabeche is a great family dish that require a great amount of preparation.
fish1 large fish (1 to 2 lbs), cleaned and salted
1 medium red bell pepper, sliced into strips
1 medium red onion, sliced
1 cup white vinegar
5 cloves garlic, crushed
1 teaspoon whole peppercorn
½ teaspoon salt
¼ cup sugar
½ cup cooking oil
1.Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2.Heat a clean pan and pour-in the vinegar. Let boil.
3.Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4.Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5.Sprinkle salt and then stir.
6.Put-in the fried fish. Cook for 2 to 3 minutes.
7.Turn-off heat and transfer to a serving plate.
8.Serve. Share and enjoy!
Binagoongang Manok or Chicken Sautéed in Shrimp Paste is a specialty from the Philippine province of Pampanga. It was originally made with small cubes of pork and called Binagoongang Baboy but the simple recipe has been adapted to include chicken or even just veggies.
I think it’s a great way to use up that jar of Bagoong or shimp paste that usually ends up shoved in the back of my refrigerator. I usually only use bagoong when having Kare Kare. So many times the bagoong gets too old and dehydrated. Recently I learned how to make Binagoongang Manok and it takes care of the open jar of bagoong sitting in the back of my fridge.
When I make Binagoongang Manok I use cubes of chicken, onions, garlic, tomatoes, and string beans. And I add fresh spicy chili peppers like jalapenos. You can also add cubes of eggplant if you like.
I love this simple dish because the bagoong gives it a sweet and salty taste and the jalapenos give it that pop of spicy heat. It’s the perfect comfort food and a perfect example of good old Filipino home cooking! Served over hot steamed white rice, it’s delish!
If you’re wondering where you can buy shrimp paste it’s available at any Asian market. It’s sold in a jar, buy the one that’s already been sauteed like the Kamayan brand or something similar.
Here’s my recipe! I hope you like it!
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Chicken Sauteed in Shrimp Paste - Binagoongang Manok
Sweet, salty, and just a bit spicy. These tender cubes of chicken sauteed in shrimp paste is a perfect example of Filipino home cooking.