Filipino Escabeche Recipe

Escabeche is a popular Spanish dish introduced into the Philippines, as well as Puerto Rico, Mexico and Guatemala. It refers to a dish of poached or fried fish marinated in an acidic mixture before serving. Here we’ll marinade red snapper in apple cider vinegar. Serves 4 to 6


  • 6 tablespoons minced garlic
  • 1/2 cup scallion, julienned (spring onions)
  • 1/2 cup carrot, julienned
  • 1/2 cup red bell pepper
  • 1 tablespoon salt
  • 1/2 cup ginger, julienned
  • 4 tablespoons vegetable oil
  • 2-3 lbs red snapper, whole fish
  • 1 tablespoon sifted flour
  • 1/4 teaspoon ground pepper
  • 1 large chopped onion
  • 1/2 cup apple cider vinegar or white vinegar
  • 2 tablespoons soy sauce
  • 1/2 cup brown sugar
  • 1/4 water

Cooking Directions

  1. Clean the red snapper and slit open. Let stand for a few minutes and drain well. Sprinkle fish with 1 tablespoon of salt. In a medium skillet, heat the oil and fry the fish until brown. Remove the fish from the skillet and set aside.
  2. In the same skillet, heat the oil and sauté the garlic until light brown, then sauté onion. Add soy sauce, vinegar, water and sugar. Salt and pepper to taste. Then stir in ginger, scallions, carrot and red bell pepper. Bring the mixture to a boil then add flour to thicken. Once thickened, add the fish.
  3. Cover the skillet and simmer for 5 minutes. Serve hot.