Lapu-Lapu Escabeche Recipe

Lapu-Lapu Escabeche

By Nathan Camba

The Pinoy escabeche is derived from Spanish dish which is also common in the former Spanish colonies in America. Escabeche has become a classic in the Philippine dinner table with various variations depending on place or availability of ingredients.

In the Philippines, Escabeche is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche Filipino style usually consist of Lapu Lapu or tilapia.

 

• 1 large lapu lapu, sliced
• 1 large carrot, sliced
• 1/2 medium onion, julienned
• 1/2 red, green, and yellow bell peppers, julienned
• 1 1/2 lbs prawns
• 1 can baby corn
• 1 can quail eggs
• 5 cloves garlic, minced
• 1/4 cup garlic, minced
• 1/2 cup vinegar
• 1/4 cup soy sauce
• 1/2 cup brown sugar
• 1 cup water
• 2 tbsp patis (fish sauce)
• 1 1/2 tsp chili flakes
• 2 tbsp cornstarch
• 1 tsp salt
• 1 tsp pepper
• Flour and calamansi for the fish

1. Squeeze calamansi on the prepared and sliced lapu lapu. Make small slits on both sides of the fish to prevent it from curling while being fried.

2. Coat both sides of the fish with flour, and fry at a medium high heat.

3. Fry until golden brown, and then set aside on a plate lined with paper towel to absorb excess oil.

4. On separate pan, caramelize julienned onions, and then add the minced garlic and ginger.

5. Add carrots,baby corn, water, soy sauce, patis, and vinegar. Allow to simmer until vinegar boils gently.

6. Add bell peppers, salt, pepper, and chilli flakes.

7. Carefully add diluted cornstarch, mixing consistently but gently.

8. Add prawns, and then turn off the heat. The residual heat from the pan is enough to cook the shrimp.

9. Add the quail eggs.

10. Allow eggs and prawns to cook, being careful not to overcook them.

11. Transfer fried fish on a serving platter, and then top with the sauce.