Escabeche
Escabeche is a crispy whole fried fish topped with a sweet and sour sauce made from banana ketchup, vinegar, and julienned vegetables. The combination of golden crispy skin and tangy-sweet glaze makes it a beloved Filipino comfort dish.
Escabeche is a crispy whole fried fish topped with a sweet and sour sauce made from banana ketchup, vinegar, and julienned vegetables. The combination of golden crispy skin and tangy-sweet glaze makes it a beloved Filipino comfort dish.
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Rub the Maggi Magic Sarap all over the fish, including the cavity and the scored sides. Let it stand for 5 minutes.
Heat 3/4 cup of cooking oil in a large pan over medium-high heat. Fry both sides of the fish until golden brown and crispy. Remove the fish from the pan and arrange on a serving plate.
In a separate pan, heat 2 tablespoons of cooking oil over medium heat. Saute the garlic, ginger, and onion until the onion softens.
Add the banana ketchup, white vinegar, white sugar, and water. Stir and let the mixture come to a boil.
Toss in the bell peppers and carrots. Cook for 3 minutes.
Season the sauce with salt and ground black pepper to taste.
In a small bowl, combine the cornstarch with 2 tablespoons of water. Mix until smooth. Pour the slurry into the pan and stir until the sauce thickens.
Add the fried fish back into the pan. Pour the sauce over it and cook for 1 minute. Transfer to a serving plate. Serve warm with steamed rice.
Store the fried fish and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently on the stovetop and pour over the fish; keep the skin crispy by not microwaving the whole fish.
Yes. Tilapia, red snapper, and pompano are ideal, but any firm whole fish of similar size works. Choose fish that fries evenly and holds its shape.
Fry until both sides are golden brown and crispy. The skin should be deeply colored and the meat should flake easily when tested with a fork.
Yes. Prepare the sauce up to step 7 (after thickening), cool, and refrigerate for up to 2 days. Reheat gently on the stovetop before adding the fried fish.
Banana ketchup is central to escabeche's flavor. Regular ketchup with a tablespoon of banana puree or mashed banana is the closest substitute, though the taste will be less authentic.
Keep the fish and sauce separate in airtight containers in the refrigerator for up to 2 days. Reheat the sauce on the stovetop and pour over the fish; do not microwave whole fish as it will dry out.
