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Filipino Fish Escabeche
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Crispy Filipino fish with sweet and sour sauce, loaded with bell pepper, ginger, and vinegar. Ideal for quick weeknight dinners.
Ingredients:
  • 1 cup oil for frying
  • 1 (4 ounce) whole tilapia, cleaned and scaled
  • 3 tablespoons olive oil
  • 1 red bell pepper, cut into chunks
  • 1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
  • 1.25 cups water
  • 1 cup distilled white vinegar
  • 5 tablespoons white sugar
  • 1 tablespoon cornstarch
Instructions:
  • Preheat oil in a deep fryer or large saucepan to 350°F (175°C).
  • Dry the tilapia with a paper towel, make 2 to 3 slits on each side of the fish, then season with salt. Fry in hot oil until browned, about 2 minutes per side.
  • In a skillet over medium-high heat, cook onion and garlic in olive oil until onion turns translucent, for about 5 minutes. Mix in red bell pepper and ginger, continue cooking until fragrant, for about 2 minutes.
  • Combine water, vinegar, and sugar in a bowl. Transfer the mixture to the skillet with the onions. Cover and bring to a boil. Allow to simmer for about 2 minutes until slightly reduced. Season with salt and pepper, then stir in cornstarch. Boil and stir until the sauce thickens, approximately 5 minutes. Pour the sauce over the fish.

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