Fish Escabeche

Fish Escabeche


  • 1 piece medium-sized fish cleaned
  • 1 teaspoon salt
  • 2 pieces kalamansi
  • 2-3 tablespoons MAYA All-Purpose Flour for dredging
  • oil for frying
  • 2 cloves garlic minced
  • 1 tablespoon ginger minced or sliced
  • 1 piece small onion sliced
  • 1 piece small green bell pepper cut into strips
  • 1 piece small red bell pepper cut into strips
  • ¼ cup vinegar
  • ½ cup sugar
  • 2 cups water
  • ½ teaspoon salt
  • 2 tablespoons soy sauce
  • ½ cup catsup
  • 1 teaspoon MAYA Cornstarch dispersed in 2 tablespoons water
  • ¼ cup spring onions cut into ¾ -inch size


  1. Rub fish with salt and kalamansi juice and let stand for 20 minutes.
  2. Dredge fish in flour then fry in hot oil until brown. Drain. Pour off some oil and just leave about 2-3 tablespoons.
  3. Sauté garlic, ginger, and onions. Add peppers and carrots and cook for a few more minutes until all veggies are lightly crisps. Set aside half of the sautéed veggies.
  4. On the same pan, add vinegar, water, salt, soy sauce and catsup. Bring to a boil. Add dispersed cornstarch to thicken the mixture. Add in half of the spring onions.
  5. To assemble lay fried fish on a platter then pour some sauce, top with the rest of the veggies and spring onions. Serve.

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