Escabeche Lapu Lapu
Filipino Escabeche with crisply-fried grouper, pickled bell peppers, shredded papaya, and sweet and sour sauce. Delicious with steamed rice and perfect for holidays and special occasions.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 (2 to 3 pounds) whole Lapu-Lapu
- salt and pepper to taste
- canola oil
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and julienned
- 1/2 small green papaya, peeled and grated
- 1 small red bell pepper, seeded and cut into strips
- 1 small green bell pepper, seeded and cut into strips
- 1 cup vinegar
- 1/4 cup sugar
- 2 tablespoons ketchup
- 1/4 cup water
- 1 tablespoons cornstarch
Instructions
- 1
Clean and gut the fish. Season with salt and pepper to taste.
- 2
In a wide pan over medium heat, heat about 2-inch deep of oil. Add fish and cook, turning once or twice, until golden, crisp, and cooked through. Remove from heat and drain on paper towels. Keep warm.
- 3
In a pan over medium heat, heat about 1 tablespoon of oil. Add onions, garlic, and ginger and cook, stirring occasionally, until softened.
- 4
Add grated papaya and bell peppers and cook, stirring regularly, until tender yet crisp. Remove from pan and keep warm.
- 5
In a saucepan over medium heat, combine vinegar, sugar, and ketchup.
- 6
Season with salt and pepper to taste. Bring to a boil.
- 7
In a small bowl, combine cornstarch and water. Stir until smooth. Add to the pan and continue to cook, whisking continuously, for about 1 to 2 minutes or until sauce thickens.
- 8
Place fried fish on a serving platter and garnish with the vegetable mixture. When ready to serve, pour sweet and sour sauce on top.