Fish Escabeche Recipe


  • 1 large fish (lapu- lapu, talakitok, tilapia, or apahap), cleaned.
  • 1 regular-sized green papaya (juice squeezed out, the washed in salt and
  • water solution).
  • 1 large onion, sliced
  • 1 red bell pepper, cut into strips
  • ½ cup water
  • 1 tbsp cornstarch dissolved in water (optional)
  • 4 cloves garlic, crushed
  • 2 tbsp ginger strips
  • 3 tbsp sugar

For the Seasoning:

  • 1 cup vinegar
  • salt

How To Cook Fish Escabeche:

  1. Clean the fish, then rub salt all over it and under the gills.
  2. Leave for ½ hour, then fry in advance. Drain and place in serving dish.
  3. To make vinegar sauce, combine salt, sugar, and vinegar, boil the mixture. Thicken with cornstarch, if desired. Blend well, then set aside.
  4.  In a pan, sauté garlic, ginger strips, and onion.
  5.  Add bell pepper and grated papaya, Saute until half cooked.
  6. While fish is still hot, top with sautéed spices.
  7.  Pour vinegar sauce on top and serve.

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