As I scoured my kitchen one rainy afternoon, the thought of comfort food consumed my mind. That’s when I stumbled upon the memory of Escabeche Lapu-Lapu, a classic Filipino dish that bursts with crispy goodness and vibrant flavors. The combination of golden-brown fried fish draped in a tangy, sweet sauce captivated my senses all over again.
Perfect for family gatherings or when you simply want to elevate a regular weeknight dinner, this dish effortlessly brings joy and nostalgia to the table. Imagine tender Lapu-Lapu fish, its flaky interior perfectly contrasting with a glossy sauce, brightened by crunchy bell peppers and refreshing green papaya.
Finding a recipe that strikes the right balance between ease and flavor often feels like a treasure hunt, but this Escabeche is not just a winner—it’s a celebration of Filipino cuisine that will leave your family asking for seconds. Let’s dive into this culinary adventure and bring a little bit of the Philippines into your home kitchen!
Why is Escabeche Lapu Lapu a Must-Try?
Crispy perfection, the Lapu-Lapu fillet is fried to golden brown, delivering a satisfying crunch that sets the stage for this dish. Tangy and sweet, the sauce strikes an exquisite balance, enhancing the fish’s natural flavors while exciting your palate. Vibrant colors from fresh bell peppers and green papaya create a feast for the eyes, making it perfect for special gatherings. Quick to prepare, you can have this dish on the table in under 30 minutes, saving you time without sacrificing taste. Family-approved, even the pickiest eaters will love this delightful blend of textures and flavors. Enjoy a taste of the Philippines with this truly irresistible dish!
Escabeche Lapu Lapu Ingredients
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For the Fish
• Whole Lapu-Lapu (2 to 3 pounds) – The star of the dish; substitute with tilapia or red snapper if unavailable.
• Salt and Pepper – Essential for flavor enhancement; use to taste.
• Canola Oil – Perfect for frying; vegetable oil can work in a pinch. -
For the Sauce and Vegetables
• Onion (1, peeled and sliced thinly) – Adds natural sweetness and depth to the dish.
• Garlic (3 cloves, minced) – Infuses the dish with aromatic flavors.
• Ginger (1 thumb-size piece, julienned) – Contributes a warm, spicy touch.
• Green Papaya (½ small, peeled and grated) – Brings sweetness and crunch; swap with carrots or zucchini if desired.
• Red Bell Pepper (1, seeded and cut into strips) – Supplies color and sweetness to the dish.
• Green Bell Pepper (1, seeded and cut into strips) – Enhances visual appeal; can interchange with other bell pepper colors. -
For the Sauce
• Vinegar (1 cup) – Provides essential acidity; for a fruitier twist, consider using pineapple juice.
• Sugar (¼ cup) – Balances the vinegar’s tartness; adjust according to your sweetness preference.
• Ketchup (2 tablespoons) – Adds sweetness and body; swap with banana ketchup for a unique flavor.
• Water (¼ cup) – Helps adjust the sauce’s thickness.
• Cornstarch (1 tablespoon) – Thickens the sauce; all-purpose flour can be an alternative.
This Escabeche Lapu-Lapu is more than just a meal; it’s an experience bursting with flavor and cultural richness that your family will adore!
How to Make Escabeche Lapu Lapu
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Prepare the Fish: Begin by cleaning and gutting the whole Lapu-Lapu. Rinse it under cold water, then season generously with salt and pepper for that essential flavor boost.
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Heat the Oil: In a wide pan, heat about 2 inches of canola oil over medium heat. The oil should be hot enough so that a small piece of fish sizzles when added.
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Fry the Fish: Carefully place the seasoned fish in the hot oil. Fry it for about 10-15 minutes, turning it occasionally, until it is golden brown and crispy. Once done, remove it and drain on paper towels.
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Sauté Aromatics: In a separate pan, heat 1 tablespoon of oil. Sauté the thinly sliced onions, minced garlic, and julienned ginger until they soften and release their beautiful aromas—about 2-3 minutes.
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Cook the Vegetables: Add the grated green papaya and the strips of red and green bell peppers to the pan. Cook while stirring until they become tender yet still crisp. Remove from heat and set aside.
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Make the Sauce: In a saucepan, combine the vinegar, sugar, and ketchup. Season with salt and pepper (to taste), then bring the mixture to a gentle boil.
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Thicken the Sauce: Mix the cornstarch with the water until dissolved, then add it to the boiling sauce. Stir continuously for about 1-2 minutes, or until the sauce thickens to your desired consistency.
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Assemble the Dish: On a large serving platter, lay the crispy fried fish, generously top it with the sautéed vegetable mixture, and finally drizzle the sweet and sour sauce over everything for that beautiful finish.
Optional: Serve with a side of steamed rice to soak up all that delicious sauce.
Exact quantities are listed in the recipe card below.
What to Serve with Escabeche Lapu-Lapu?
Transform your meal into a feast by pairing this vibrant Filipino dish with these delightful accompaniments.
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Steamed Jasmine Rice: A classic side that absorbs the sweet and sour sauce beautifully, making each bite unforgettable.
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Garlic Fried Rice: This fragrant rice dish adds a savory depth that pairs perfectly with the tangy flavors of the escabeche.
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Fresh Mango Salad: The sweetness and juiciness of mangoes combined with a hint of lime create a refreshing contrast to the fried fish.
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Pancit Canton: A stir-fried noodle dish that introduces satisfying textures and flavors, making your dinner feel complete and festive.
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Crispy Vegetable Spring Rolls: These crunchy appetizers add an extra layer of crunch and are perfect for dipping in sweet and sour sauce as well.
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Lemonade or Calamansi Juice: A cool and refreshing drink that balances the savory richness of the fish with its zesty notes.
Serving these sides alongside Escabeche Lapu-Lapu not only enhances your dining experience but also celebrates the beautiful array of flavors found in Filipino cuisine.
Escabeche Lapu Lapu Variations
Feel free to unleash your creativity with these fun and delicious twists that elevate your Escabeche Lapu-Lapu experience.
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Dairy-Free: Substitute any butter or cream-based ingredients with coconut milk, adding a rich, tropical flavor to the sauce.
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Vegetable Medley: Add a variety of colorful vegetables such as carrots, snow peas, or baby corn for extra crunch and visual appeal.
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Spicy Kick: Incorporate sliced chili peppers or a dash of hot sauce to the sauté for a delightful heat that balances the sweetness.
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Pineapple Twist: Mix fresh pineapple chunks into the sauce for a fruity burst that complements the sweetness of the dish and enhances its tropical flair.
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Baked Version: Try baking the fish for a healthier alternative; season and lightly coat in oil before baking at 400°F (200°C) for about 20 minutes.
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Asian-Inspired: Swap ketchup for hoisin sauce, which adds an intriguing depth of flavor, coupled with sesame oil for a nutty finish.
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Zesty Citrus: Squeeze fresh lime or orange juice into the sauce just before serving to brighten the flavors and add a refreshing zing.
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Grilled Delight: Instead of frying, grill the marinated fish for a smoky flavor, keeping it tender while still achieving a slight char.
Each of these variations invites you to explore new dimensions of flavor in this beloved Filipino dish, ensuring that every bite brings something uniquely satisfying!
How to Store and Freeze Escabeche Lapu Lapu
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Fridge: Store leftovers in an airtight container in the fridge for up to 2 days. When ready to enjoy, gently reheat in a pan over low heat to maintain the fish’s texture.
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Freezer: For longer storage, freeze the cooked Escabeche Lapu Lapu in a sealed, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheating: To ensure the fish stays crispy, reheat in an oven at 350°F (175°C) for about 10 minutes. Drizzle a bit of fresh sauce before serving for added flavor.
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Storage Tips: Always let the dish cool completely before covering and storing to prevent condensation, which can make the fish soggy.
Expert Tips for Escabeche Lapu Lapu
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Hot Oil: Ensure the oil is hot enough before frying the fish; this guarantees a crispy texture while preventing the fish from soaking up excess oil.
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Choose the Right Fish: Use thick or firm fish varieties like Lapu-Lapu for best results. If unavailable, tilapia or snapper can also work well.
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Balance Flavors: Don’t hesitate to adjust the vinegar and sugar in the sauce; this balance is key to achieving the perfect sweet and sour flavor in your Escabeche Lapu Lapu.
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Avoid Overcooking Veggies: Sauté the bell peppers and papaya just until tender but still crisp to maintain their vibrant color and texture in the dish.
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Enhance Presentation: For an eye-catching serve, arrange the fried fish in a colorful spread of vegetables; the visual appeal adds to the dining experience.
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Perfect Pairing: Serve with steamed rice to soak up the delicious sweet and sour sauce, making every bite memorable for your family!
Make Ahead Options
These Escabeche Lapu-Lapu are perfect for meal prep enthusiasts! You can clean and season the fish up to 24 hours in advance, storing it in the refrigerator to allow the flavors to absorb (be sure to wrap it well to prevent drying out). Additionally, the sautéed vegetable mixture can be prepared and stored in an airtight container for up to 3 days. When you’re ready to serve, simply reheat the vegetables in a pan while frying the fish fresh for that crispy texture. Finally, make the sauce right before serving to keep it vibrant and thick. This way, you’ll enjoy restaurant-quality Escabeche Lapu-Lapu with minimal effort on busy weeknights!
Escabeche Lapu Lapu Recipe FAQs
How can I choose the best Lapu-Lapu for this recipe?
Absolutely! When selecting a Lapu-Lapu, look for fish that has bright, clear eyes and shiny scales. The flesh should feel firm to the touch, and there shouldn’t be any dark spots or signs of deterioration. A fresh fish will have a mild ocean smell, while any strong fishy odor indicates it’s past its prime. If Lapu-Lapu isn’t available, tilapia or red snapper can be excellent substitutes.
How should I store leftovers of Escabeche Lapu Lapu?
Very! To store your leftovers, simply place them in an airtight container and refrigerate. They will keep fresh for up to 2 days. When you’re ready to enjoy, gently reheat the dish in a pan over low heat to maintain the fish’s texture and avoid drying it out. This way, you can still savor the delicious combination of sweet and sour flavors!
Can I freeze Escabeche Lapu Lapu?
Absolutely! To freeze your cooked Escabeche Lapu Lapu, allow it to cool completely first. Then, transfer it into a sealed, freezer-safe container. It can be stored in the freezer for up to 2 months. When you want to enjoy it again, thaw it overnight in the fridge. For best results, reheat in the oven at 350°F (175°C) for about 10 minutes to preserve the crispy texture.
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What if my sauce doesn’t thicken properly?
Very! If your sweet and sour sauce doesn’t thicken as expected, it might be due to the cornstarch not fully activating. First, make sure you mix cornstarch with cold water before adding it to the sauce – this helps it dissolve properly. If the sauce remains thin, you can create a slurry with an additional teaspoon of cornstarch mixed with water and stir that into the sauce while it’s simmering, cooking until thickened.
Are there any dietary considerations for this dish?
Of course! For a gluten-free option, you can substitute the cornstarch with gluten-free all-purpose flour. If you have allergies or dietary restrictions, take caution with ingredients like vinegar and ketchup; check for gluten or added sugars in the brands you choose. As for pets, it’s best to avoid giving them the dish, especially due to ingredients like garlic and certain seasonings.
What can I serve with Escabeche Lapu Lapu?
Oh, how delightful! This dish tastes best when served alongside steamed rice, which perfectly absorbs the sweet and sour sauce. You might also consider serving it with a side of fresh salad or pickled vegetables to enhance the flavors and textures. The more variety on the table, the merrier!
Irresistible Escabeche Lapu Lapu: Sweet and Sour Delight
Ingredients
Equipment
Method
- Begin by cleaning and gutting the whole Lapu-Lapu. Rinse it under cold water, then season generously with salt and pepper.
- In a wide pan, heat about 2 inches of canola oil over medium heat. The oil should be hot enough so that a small piece of fish sizzles when added.
- Carefully place the seasoned fish in the hot oil. Fry it for about 10-15 minutes, turning it occasionally, until it is golden brown and crispy.
- In a separate pan, heat 1 tablespoon of oil. Sauté the thinly sliced onions, minced garlic, and julienned ginger for about 2-3 minutes.
- Add the grated green papaya and the strips of red and green bell peppers to the pan. Cook while stirring until they become tender yet still crisp.
- In a saucepan, combine the vinegar, sugar, and ketchup. Season with salt and pepper (to taste), then bring the mixture to a gentle boil.
- Mix the cornstarch with the water until dissolved, then add it to the boiling sauce. Stir continuously until the sauce thickens.
- On a large serving platter, lay the crispy fried fish, top it with the sautéed vegetable mixture, and drizzle the sweet and sour sauce over everything.