Filipino Fish Escabeche Recipe

Name: Filipino Fish Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup oil for frying; 1 (4 ounce) whole tilapia, cleaned and scaled; salt to taste; 3 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, cut into chunks; 1 (1 inch) piece ginger, thinly sliced crosswise, or to taste; 1 1/4 cups water; 1 cup distilled white vinegar; 5 tablespoons white sugar; salt and ground black pepper to taste; 1 tablespoon cornstarch

Servings: persons

1 cup oil for frying
1 (4 ounce) whole tilapia, cleaned and scaled
salt to taste
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, cut into chunks
1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
1 1/4 cups water
1 cup distilled white vinegar
5 tablespoons white sugar
salt and ground black pepper to taste
1 tablespoon cornstarch

1
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2
Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
3
Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
4
Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup oil for frying, 1 (4 ounce) whole tilapia, cleaned and scaled, salt to taste, 3 tablespoons olive oil, and more.

Yes, Filipino Fish Escabeche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Filipino Fish Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions