A sweet and sour recipe, influenced by Spain during their colonization to the Philippines, in the earlier centuries; “Escabeche” is a Spanish-adapted Filipino term, for sweet and sour recipes. It’s when a type of fish, mostly Tilapia, or meat is marinated in acidic sauce, such as vinegar or citrus juice, with sugar and spices added to the mix.

Tilapia is originally the first choice to create this dish, but over time people learned to experiment the recipe using other types of fish. Like with Millie’s Sweet & Sour Mahi-Mahi, for instance. We can call this dish as Escabeche Mahi-Mahi, or perhaps Mahi Mahi Escabeche. It’s just plain flavorful and juicy, with a slightly crispy taste of the fried Mahi Mahi.

Ingredients: 3-4 servings

1 large Mahi-Mahi cut in 4 halves(bone-in)
2 large carrots, julienned
1 large green bell pepper, julienned
1 medium sliced tomato
1 small(8 oz.) can tomato sauce
3 tbsp. soy sauce
2 tbsp. vinegar
1 small slice minced ginger
1/4 cup pineapple juice
1/2 tsp cornstarch
2 cloves minced garlic
1/2 medium sliced onions
1 tbsp. white sugar
3 tbsp. cooking oil
salt & pepper to taste
1/2 cup water

Cooking Procedure:

  1. Clean and filet Mahi-Mahi fish in halves and season with salt and pepper.
  2. Heat up oil on a frying pan, carefully place each of the sliced Mahi-Mahi on the heated oil and fry till golden brown, then set aside.
  3. Create a marinade by combining cornstarch, vinegar, pineapple juice, a pinch of salt and sugar on 1/2 a cup of water, then set aside.
  4. On a skillet, sauté garlic, onions and tomatoes onto cooking oil, bring back fried Mahi-Mahi, then add ginger and carrots next.
  5. Pour a can of tomato sauce, add salt and pepper, then stir to mix ingredients. Apply the marinade and let it simmer for 10-15 minutes.
  6. Add the bell peppers and leave it to simmer for another 3-5 minutes. Sprinkle more salt and pepper, if desired. Continue to simmer on a slow heat until carrots are done.
  7. Transfer Mahi-Mahi Escabeche on a shallow serving plate, pour some sauce on the fish and garnish it with the the vegetable ingredients. Serve this juicy and delicious escabeche Mahi Mahi hot, with steamed rice.

Tip: Add pineapple chunks for a more flavorful Sweet & Sour Mahi-Mahi.