Escabeche, the sweet and sour version of the Western World, introduced by the Spanish to the Philippines during the 1500′s. It is a typical Mediterranean dish which is made out of poached or fried fish marinated in an acidic mixture like vinegar or any citric juice before serving.  Having said that this recipe is not exclusive to fish but chicken, rabbit and pork can be used but in Philippines fish is the only choice.  The dish is not only found in Spain and Philippines but Panama, Peru, Puerto Rico and Mexico have their own variations.

Due to the size of fish commonly used, this dish is usually served during special occasions such as birthdays and fiesta. A common centrepiece dish which usually replaces the more expensive lechon de leche (whole spit roast young pig), but on my personal opinion this looks more pleasing as a centre dish, the colours in it are vibrant and its less offensive to those who don’t eat pork.  A must try for those who loves the flavours of a sweet and sour dish.

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  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Escabeche, the sweet and sour version of the Western World, introduced by the Spanish to the Philippines during the 1500′s. It is a typical Mediterranean cuisine



  • 2 large whole fish (Kahawai/Australian Salmon, Jackass Morwong/Tarakihi, Snapper)
  • 1 red capsicum, julienned
  • 1 large carrots, julienned
  • 2/3 cup cane vinegar
  • 1/2 cup sugar (adjust to your preference)
  • 2 tbsp cornstarch
  • 1/2 cup tomato puree
  • 1 1/2 cup water
  • 1 large red onion, sliced
  • 1 thumb sized ginger, julienned
  • 6 cloves garlic, minced
  • freshly ground black pepper
  • parsley, chopped
  • salt
  • oil


  1. Season fish with salt and pepper inside and out. Set aside for at least 15 minutes.
  2. In a pan, add oil and when the temperature is right for deep frying, place the fish. Deep fry for 10-15 minutes depending on the thickness of the fish.
  3. In a separate pan, add oil then sauté garlic, onion and ginger.
  4. Add capsicum and carrots, and stir fry for a minute
  5. Combine together vinegar, cornstarch, water, sugar, salt, freshly ground black pepper and tomato puree then pour into the pan. Bring to a boil and simmer for 2 minutes.
  6. Place the deep fried fish in a fish plate, and pour sauce on top then garnish with chopped parsley.


  • Serving Size: 686 g
  • Calories: 670 kcal
  • Sugar: 29.17 g
  • Sodium: 3950 mg
  • Fat: 47.18 g
  • Saturated Fat: 6.439 g
  • Unsaturated Fat: ‭38.589‬
  • Trans Fat: 0.036 g
  • Carbohydrates: 65.92 g
  • Fiber: 14.6 g
  • Protein: 5.22 g
  • Cholesterol: 0 mg

Keywords: Escabeche, Sweet and Sour, Sweet and Sour Whole Fish



3 Responses

  1. Absolutely love sweet and sour fish!!!! YUM 🙂

  2. Amanda says:

    Yum. I love this dish, though I’ve never attempted to make it. This is so impressive. You seem to make it manageable. Maybe I’ll give it a shot finally. Delicious!

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