Holy Week Special: How to Cook Escabeche

Goodbye to the mouthwatering lechon or fried chicken, at least for a week; yet never be sad as there is still a wide array of good foods to choose from. With the week-long holiday fast approaching, I will be sharing how-to’s of some Filipino dishes I grew up to. Today’s choice is escabeche.

Escabeche, or sweet and sour fish, is a dish almost all Filipinos from all walks of life love.  The texture of fried fish coupled by the aromatic sauce leave you longing for more. I am no chef but hope you find this recipe helpful. Enjoy!


Preparation Time: Approximately 10 minutes

Cook Time: Approximately 20 minutes


    1. 1 large fish (about 1 to 2 lbs), cleaned and salted
    2. 1 medium red bell pepper, sliced into strips
    3. 1 medium red onion, sliced
    4. 1 cup white vinegar
    5. 1 teaspoon whole peppercorn
    6. 5 cloves garlic, crushed
    7. ½ teaspoon salt
    8. ¼ cup sugar
    9. ½ cup cooking oil


    1. Heat cooking oil in a frying pan then fry the fish until a bit crispy. Set aside afterwards.
    2. Heat a clean pan and pour in the vinegar. Let it boil.
    3. Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
    4. Add the onion and red bell pepper. Stir and cook until the vegetables are tender.
    5. Sprinkle salt and then stir.
    6. Put in the fried fish. Cook for 2 to 3 minutes.
    7. Turn off heat and transfer to a serving plate.

Serving size: 3

Photo credit: http://41.media.tumblr.com/tumblr_lgc4xw7fRY1qgtvlpo1_1280.jpg






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