Escabeche or Sweet and Sour Fish

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This easy recipe is a favorite among Filipino households. I hope everyone knew this recipe or has tasted one in his lifetime. This nature-rich recipe reminds me of my 90s childhood. 

The escabeche I grew up with has the sharp spicyness of ginger and lots of tomatoes. Since I got ripe tomatoes and some ginger, I decided to make this delicious dish. I believe escabeche has the Spanish influence because of the name itself but this version is the way how my father cooked as I recall. This recipe is usually great for leftover fried fish but freshly fried fish is wonderful too.

Oil for frying
Fish

Onions
Tomatoes
Ginger
2 T  coco sugar
Water
2 T apple cider vinegar
Salt and Pepper



1. Clean and fry all fishes in oil. Set aside.
2. In a new pan, Saute onions and ginger using the excess oil in the pan used for frying the fish. Let cook for 2 minutes.
3. Add the tomatoes, cook until saucy.
4. Dissolve coco sugar in a bowl. Add to the tomatoes. Then add the fishes. Let cook for a minute. Add vinegar, salt and pepper. 
5. Simmer until flavors combine. Remove from fire. Serve hot with rice. 




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