Filipino Style Escabeche with Baked Fish

Healthy Filipino | Main Dishes | Recipes
May 7th, 2020
Jump to the Recipe

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

Filipino Style Escabeche

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:

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.

Filipino Style Escabeche

The Veggies:

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.

Filipino Style Escabeche

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.

Filipino Style Escabeche

The Sauce

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

Filipino Style Escabeche

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.

Filipino Style Escabeche

Filipino Style Escabeche

Other Quick Weeknight Dishes To Add To The Rotation

Chicken Adobo with Coconut Milk

Creamy Tinola Potato Soup Recipe

Malunggay Pesto Pasta Recipe

For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this Updated Filipino Style Escabeche I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

 

Filipino Style Escabeche
5 from 1 vote
Print

Filipino Style Escabeche with Baked Fish

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.

Course Main Course
Cuisine Filipino
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 People
Author Rezel Kealoha

Ingredients

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

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

The 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

Garnishes

  • 1 Tablespoon Chopped Chives
  • 1/4 Cup Chopped Cilantro

Instructions

Fish

  1. 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.

Veggies

  1. 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.

  2. 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.

Sauce

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

How To Serve

  1. 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.

Shop the Post
Share This Post:
You Might Also Like

Leave a Reply

Your email address will not be published. Required fields are marked *

follow along at

@rezelkealoha

  • Read previous post:
    How To Put Together a Filipino Inspired Taco Bar
    How To Put Together a Filipino Inspired Taco Bar

    Close