Escabeche (pronounced as in Spanish, escabétché) refers to a type of dish popular in both Latin and Mediterranean cuisines, where meat or fish is marinated and cooked in an acidic mixture such as vinegar or citrus juices. Assorted vegetables like bell peppers, onions, and carrots are commonly added for color and texture.
Filipino escabeche is a local adaptation of this Spanish dish and consists of poached or fried fish, covered in a sweet and sour sauce and topped with tender, crunchy vegetables such as peppers and grated papaya.
For this recipe, it’s ideal to use a larger fish such as grouper, commonly referred to as Lapu-Lapu in the Philippines, or tilapia, maya-maya (red snapper), tangigue (Spanish mackerel), pampano, etc.
It would be ideal to taste this dish, Lapu-Lapu-style in Lapu-Lapu City, Cebu.
This sweet and sour fish recipe involves three steps:
- Fry the fish,
- Prepare the vegetables,
- Prepare the sauce.
For a less acidic and more fruity taste, some people prefer to replace all or part of the vinegar with pineapple juice.
To fully enjoy this Filipino recipe, it’s best to savor it hot, right after cooking, as the sauce tends to thicken. For better texture, the fried whole fish is typically topped with vegetables and sauce just before serving, accompanied with white rice.
During your stay, don’t miss the opportunity to taste a good escabeche, a dish that is easily found in local restaurants.