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.

Filipino Style Escabeche

Name: Filipino Style Escabeche with Baked Fish
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1 Pound of white Fish (I recommend Tilapia or Barramundi); 2 Tablespoons Olive Oil; 1 Teaspoon Garlic Powder; 1 Teaspoon Salt; 1 Teaspoon Pepper; While the fish was baking I prepared the Veggies.; 2-3 Bunches of Bok Choy (with ends cut off); 1/2 Yellow Bell Pepper sliced thin; 1/2 Red Yello Pepper sliced thin; 1/4 Cup Olive Oil (halved); Salt and Pepper to taste; 1/4 Cup Date Syrup; 1/4 Cup Apple Cider Vinegar; 2 Tablespoons Water; 2 Tablespoons Coconut Aminos; 2 Tablespoons Olive Oil; 1 Teaspoon Salt; 1 Teaspoon Pepper; 1 Tablespoon Chopped Chives; 1/4 Cup Chopped Cilantro

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.

How to make My Filipino Style Escabeche

In my version I used fish fillets and baked them instead of frying.

For the Fish:

1 Pound of white Fish (I recommend Tilapia or Barramundi)
2 Tablespoons Olive Oil
1 Teaspoon Garlic Powder
1 Teaspoon Salt
1 Teaspoon Pepper

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.

The Veggies:

While the fish was baking I prepared the Veggies.

2-3 Bunches of Bok Choy, with ends cut off
1/2 Yellow Bell Pepper sliced thin
1/2 Red Yello Pepper sliced thin
1/4 Cup Olive Oil (halved)
Salt and Pepper to taste

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.

The Sauce

This is the key to my Filipino Style Escabeche, the sweet and sour sauce.

1/4 Cup Date Syrup
1/4 Cup Apple Cider Vinegar
2 Tablespoons Water
2 Tablespoons Coconut Aminos
2 Tablespoons Olive Oil
1 Teaspoon Salt
1 Teaspoon Pepper

Mix all the ingredients together in a bowl. Adjust any of the seasonings above to your taste.

How to Serve Filipino Style Escabeche with Baked Fish

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.

Other Quick Weeknight Dishes To Add To The Rotation

Chicken Adobo with Coconut Milk

Creamy Tinola Potato Soup Recipe

Malunggay Pesto Pasta Recipe