Trevally Escabeche (Fish in Sweet and Sour Sauce)

Introduction

Trevally Escabeche is a beloved Filipino dish that beautifully showcases the harmony of flavors in Filipino cuisine. Known for its vibrant presentation and the perfect blend of sweet and sour elements, this dish is a delightful way to elevate any meal. Trevally, a firm and flavorful fish, is fried to golden perfection, creating a crispy exterior that pairs wonderfully with the tangy, aromatic sauce.

The dish is deeply rooted in Filipino culinary tradition, where escabeche refers to a method of marinating or serving food in a vinegar-based sauce. Trevally Escabeche captures this essence, with its colorful vegetables, fragrant spices, and the distinct balance of flavors that evoke warmth and nostalgia. Whether it’s for a special occasion or an everyday family dinner, this recipe turns a simple fried fish into an unforgettable centerpiece.

Trevally Escabeche (Fish in Sweet and Sour Sauce)

Recipe by Laica LimCourse: Uncategorized

Servings

2

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

300

kcal

Ingredients

• For the Fish:
  2 medium-sized trevally (cleaned, scaled, and gutted)
  1 teaspoon salt
  1/2 teaspoon ground black pepper
  1/2 cup all-purpose flour (for coating)
  Cooking oil (for frying)

• For the Sauce:
  2 tablespoons cooking oil
  5 cloves garlic, minced
  1 medium onion, sliced
  1 thumb-sized piece of ginger, julienned
  1 small red bell pepper, sliced
  1 small green bell pepper, sliced
  1/4 cup vinegar
  1/4 cup water
  3 tablespoons sugar
  3 tablespoons tomato sauce
  1 tablespoon soy sauce
  1/2 teaspoon salt (or to taste)
  1/2 teaspoon ground black pepper
  1 small carrot, julienned
  1 tablespoon cornstarch (dissolved in 2 tablespoons water)
  

Directions

• Prepare the Fish:
  – Rub the fish with salt and black pepper. Coat lightly with flour.
  – Heat cooking oil in a frying pan and fry the fish until golden brown on both sides. Drain excess oil on paper towels and set aside.
• Make the Sauce:
  – In a large pan, heat 2 tablespoons of cooking oil. Sauté garlic, onion, and ginger until fragrant.
  – Add the bell peppers and carrots. Cook for 2-3 minutes.
• Simmer the Sauce:
  – Add vinegar, water, sugar, tomato sauce, soy sauce, salt, and black pepper. Stir well and bring to a gentle boil. Simmer for 5 minutes.
• Thicken the Sauce:
  Stir in the cornstarch slurry and cook until the sauce thickens. Adjust seasoning as needed.
• Combine the Fish and Sauce:
  Place the fried fish on a serving platter and pour the sweet and sour sauce over it.
• Serve:
  Garnish with additional bell peppers or parsley (optional) and serve hot with steamed rice.

Trevally, a meaty and flavorful fish, serves as the perfect canvas for this dish. Coated lightly in flour and fried to golden perfection, it provides a crisp texture that contrasts beautifully with the rich, tangy sauce. The sauce, made with a medley of garlic, onions, ginger, and bell peppers, brings an aromatic complexity, while the sweet and sour combination of vinegar, sugar, and tomato sauce adds depth.

Julienned carrots and vibrant bell peppers not only enhance the flavor but also give the dish its signature appeal. The thickened sauce clings to the fish, infusing every bite with bold and balanced flavors. Whether you’re celebrating a special occasion or simply craving something hearty and comforting, Trevally Escabeche is a dish that satisfies on all fronts.

Things to Remember

• Use fresh fish: Fresh trevally ensures a clean, delightful taste and a firm texture.
• Control the heat while frying: Moderate heat prevents the fish from burning and ensures even cooking.
• Don’t skip the cornstarch slurry: It’s key to achieving the perfect sauce consistency.

Do’s and Don’ts

Do’s:

• Do adjust the sugar and vinegar to balance the sauce to your taste.
• Do julienne the vegetables evenly for a better presentation and even cooking.
• Do pat the fish dry before frying to reduce splattering.

Don’ts:

• Don’t overcrowd the frying pan; it may lower the oil temperature and result in soggy fish.
• Don’t overcook the vegetables; they should retain a slight crunch for texture.

Reasons to Love This Dish

1. Bold Flavors: A delightful mix of sweet, sour, and savory elements.
2. Colorful Presentation: Bright vegetables and golden fish make for a visually appealing dish.
3. Versatile Pairing: Perfect with steamed rice, fried rice, or even as a standalone dish.

Why Is It Healthy?

• Trevally is rich in omega-3 fatty acids, which are good for heart health.
• Bell peppers and carrots are packed with vitamins A and C, boosting your immune system.
• The use of vinegar aids digestion and adds flavor without extra calories.

Why You Should Try It

If you’re looking for a dish that combines traditional flavors with easy preparation, Trevally Escabeche is the perfect choice. The recipe highlights the balance and harmony of Filipino cuisine, offering a unique experience for your taste buds. Bring a piece of Filipino tradition to your kitchen today!

Conclusion

Trevally Escabeche is more than just a recipe—it’s a testament to the artistry of Filipino cooking and the rich flavors that define the cuisine. The crispy trevally, bathed in a vibrant sweet and sour sauce, creates a dish that’s both comforting and visually stunning. Whether you’re introducing someone to the joys of Filipino food or rekindling your own fond memories of home-cooked meals, Trevally Escabeche is a dish worth savoring. Try it today and let the balance of flavors and textures bring a burst of joy to your dining table! You should try Trevally Escabeche now!

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