The Adventures of a Calamari Queen

Filipina Foodie

Escabeche/Sweet and Sour Fish

We had this Red Snapper dish early this week. We got this fish in the Filipino store/market and knew right away that we’re gonna have Escabeche. I grow up eating Red Snapper (in the Philippines it’s called MAya-Maya),aside from Tuna (tuna belly),it is my favorite kind of fish. I forgot how expensive they are.  I try to get wild caught fish whenever I can instead of farm raised, even though it is more expensive.  I just feel like the flavor is really superior in wild fish.  Anyways, I wasn’t thinking about the price when I got it, all I know is that it’s coming home with me.  I’m just sharing this because I find it expensive , $18 for this medium size fish.  Is that too much for a fish?I honestly don’t know. Although, once I had a bite of the crispy, meaty fish,and the sweet and sour sauce ,I and the Hubs totally agreed that it was worth it. So worth IT! I prepared it Escabeche style. I deep fried the fish then made a sweet and sour sauce.  I sautéed onions, garlic, carrots, green peppers and then added the sweet and sour sauce once the veggies were soft and tender. Then I poured the sauce on top of the fried fish and served it over boiled rice.

wild caught Red Snapper/Mayamaya!!

crispy fish..

sweet and sour sauce! sorry for the blurry pic,I’m using an iPad(we are still saving for DSLR)


so meaty…


Hubby wanted to take a pic of me and Mr. Snapper!

Recipe: Sweet and Sour Sauce(panlasang


  • 4 tablespoons brown sugar
  • 2 1/2 tablespoons tomato ketchup
  • 1/3 cup rice vinegar or white vinegar
  • 1/2 teaspoon soy sauce
  • 2 teaspoon cornstarch, dissolved in 5 teaspoons of water

Cooking Procedure

  1. Combine the sugar, ketchup, vinegar, and soy sauce in a bowl.
Mix the combined ingredients using a balloon whisk or fork.
Heat a saucepan then pour-in the sugar-ketchup-vinegar-soy sauce mixture. Stir once in a while and bring to a boil.
Pour-in the cornstarch diluted in water then continue stirring until the texture becomes thick.
Turn of the heat and transfer the sweet and sour sauce to a sauce bowl then serve.

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