Cherry & Dennis Recipes
Filipino Sweet and Sour Fish Escabeche
菲律賓糖醋魚
Recipe overview
Filipino fish escabeche pan-fries a whole seabass until crisp and cooked through, then tops it with a ginger-garlic sweet-sour vegetable sauce.
01
Ingredients
Main ingredients
- 1 piece Whole seabass
- 4 tbsp cornstarch
- 6 tbsp cooking oil
Sauce
- 3 clove garlic
- 25 g ginger
- 1 piece onion
- 120 g carrot
- 1 piece Red bell pepper
- 100 ml white vinegar
- 4 tbsp sugar
- 250 ml water
- 1 tbsp light soy sauce
- 2 tsp cornstarch
- 1 tsp salt
02
Tools
- knife
- cutting board
- mixing bowl
- small bowl
- measuring cup
- measuring spoons
- kitchen paper
- frying pan
- spatula
- tongs
- food thermometer
- serving plate
03
Steps
Step 1
Inspect Fish
Inspect that the fish is scaled, gutted and fresh.
Step 2
Dry Score Fish
Rinse briefly, pat completely dry, and score each side three times.
Step 3
Season Coat Fish
Rub the fish with half the salt and coat evenly with cornstarch.
Step 4
Prepare Vegetables
Julienne ginger, onion, carrot and bell pepper; mince garlic.
Step 5
Mix Sauce
Mix vinegar, sugar, water, soy sauce, remaining salt and sauce cornstarch.
Step 6
Heat Oil
Heat the oil in a wide pan for 2 minutes over medium heat.
Step 7
Fry First Side
Lay in the fish and pan-fry the first side for 8–10 minutes without moving.
Step 8
Fry Second Side
Turn carefully and fry the second side for 7–9 minutes until the centre reaches 63°C; transfer out.
Step 9
Saute Aromatics
Pour off excess oil, then sauté garlic, ginger and onion for 2–3 minutes.
Step 10
Cook Vegetables
Add carrot and bell pepper and cook for 3–4 minutes until crisp-tender.
Step 11
Thicken Sauce
Stir the sauce again, pour it in, and simmer for 2–3 minutes until glossy.
Step 12
Serve
Place the fish on a platter and spoon the hot vegetable sauce over it.
Common mistakes
- Do not add every ingredient at once; follow the sequence so each component reaches the correct doneness.
Tips
Taste immediately before serving because prepared sauces vary in saltiness.
