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.
Servings: 4 People
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
- ½ Yellow Bell Pepper sliced thin
- ½ Red Yello Pepper sliced thin
- ¼ Cup Olive Oil halved
- Salt and Pepper to taste
The Sauce
- ¼ Cup Date Syrup
- ¼ 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
- ¼ Cup Chopped Cilantro
Instructions
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.
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.
Sauce
- Mix all the ingredients together in a bowl. Adjust any of the seasonings above to your taste.
How To Serve
- 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.