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EscabechePan-Fried Fish in Sweet & Sour Sauce

This old-time Filipino dish is highly-rated as the most common dish available on many events and occasions.

Tip: Whole fish such as tilapia and lapu-lapu are also good for escabeche.

Cooking Time: 15 mins

Serves: 2-4

Main Ingredients: Fish

Cooking Style: Braised

Collection: All-time favorites

Difficulty: Intermediate

Escabeche (Pan-Fried Fish with Sweet and Sour Sauce)


  1. Coat fish with cornstarch. Deep-fry. Drain and set aside.
  2. Sauté garlic, onion, ginger, bell pepper, carrot and cucumber. Add peppercorns and Mama Sita’s Labuyo Sauce.
  3. Stir in the dissolved Mama Sita’s Sweet and Sour Sauce Mix for Escabeche, increase the heat and cook for 5 minutes or until the sauce thickens.
  4. Add the fish and simmer for about 2 minutes.
  5. Serve hot.





3 pcs

500 g

Fish, whole or fish fillet (lapu-lapu or grouper is ideal), fried

½ cup

48 g


1 cup

250 ml

Oil, for frying

1 tsp

about 4 g

Garlic, crushed

2 pcs

120 g

Onion, sliced

1 tbsp

8 g

Ginger, thinly sliced

1 pc

50 g

Red bell pepper, cut into ¾” (2 cm) cubes

¼ cup

50 g

Carrots, thinly sliced

¼ cup

50 g

Cucumber, cut into ¾" (2 cm) cubes (optional)

8 pcs

1 g

Peppercorns (optional)

¼ tsp

1 ml

Mama Sita's Pure Labuyo, (optional)

1 pouch

57 g

Mama Sita's Sweet & Sour Sauce Mix for Escabeche, dissolved in ¾ cup (187ml) water

See Also:

All-time favorites
Cooking Style: Braised