Updated Filipino Style Escabeche with baked fish has a sweet and sour style sauce and is made with date syrup and apple cider vinegar. It’s the perfect quick and healthy weeknight meal.
My mom used to make this for us, but she didn’t call it Filipino Style Escabeche. Just sweet and sour fish. Normally it’s served with as whole fried fish (usually tilapia), head and all. The sweet and sour sauce is poured over and super fresh bell peppers just lightly fried so that it still has some crunch are served on the top. It’s great to have with some plain white rice on the side.
In my version I used fish fillets and baked them instead of frying.
Heat the oven to 450F and line a baking sheet with foil. Spread the olive oil over the fish and rub in the garlic powder, salt and pepper. Bake for 12 minutes. Once done leave on the sheet uncovered.
While the fish was baking I prepared the Veggies.
In a fry pan heat up the fry pan to medium. Add in half the olive oil and bok choy. Stir fry for 5 minutes, just until the bok choy has slightly wilted. Season with a touch of salt and pepper. Don’t over cook. Take out of the pan and put on a plate.
In the same pan add in half the olive oil and the peppers. Cook for 5 minutes until slightly fragrant. You still want some freshness so don’t over cook. It should still have a little crunchy bite to it. Take out the peppers.
This is the key to my Filipino Style Escabeche, the sweet and sour sauce.
Mix all the ingredients together in a bowl. Adjust any of the seasonings above to your taste.
Plate the fish and spoon some sauce on top. Layer on the peppers and bok choy and add more sauce. Garnish with chives and cilantro. Its really good with some plain steamed white rice.
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