Eskabetche (Sweet & Sour Fried Fish)
Whole fried fish topped with a tangy, vinegar-sweetened vegetable sauce of bell pepper, carrot, and onion. It bridges Spanish-Filipino escabeche traditions with Guam's fresh reef and lagoon catch.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Frying pan
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 18
- carbs
- 18
- protein
- 28
- calories
- 340
Instructions
- 1
Pat the fish dry. Make shallow cuts lightly into the skin on both sides.
- 2
Heat oil in a skillet. Fry the fish until golden and crisp, about 6-8 minutes per side.
- 3
Remove the fish and drain on paper towels. Keep it warm.
- 4
Saute the onion, bell pepper, and carrot in a saucepan briefly until just softened.
- 5
Add the vinegar and sugar. Bring the mixture to a simmer.
- 6
Stir in the cornstarch smooth runny paste. Cook until the sauce thickens slightly.
- 7
Pour the sauce over the fried fish. Serve immediately.
Chef's tips
Fry the fish until the skin is very crisp. It softens quickly once covered in warm sauce.
Storage
Best eaten fresh; refrigerate leftovers up to 1 day.
Reheating
Reheat gently in a covered pan to avoid overcooking the fish further.
Common mistakes to avoid
- •Pouring the sauce over the fish too early, which ruins the crisp skin
- •Overcooking the sauce so it turns gloppy instead of glossy
Serving suggestions
Cooked Eskabetche (Sweet & Sour Fried Fish)?
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