This old-time Filipino dish is highly-rated as the most common dish available on many events and occasions.

Tip: Whole fish such as tilapia and lapu-lapu are also good for escabeche.

Cooking Time: 15 mins

Serves: 2-4

Main Ingredients: Fish

Cooking Style: Braised, Fried

Collection: All-time favorites

Difficulty: Intermediate


  1. Coat fish with cornstarch. Deep-fry. Drain and set aside.
  2. Sauté garlic, onion, ginger, bell pepper, carrot and cucumber. Add peppercorns and Mama Sita’s Labuyo Sauce.
  3. Stir in the dissolved Mama Sita’s Sweet and Sour Sauce Mix, increase the heat and cook for 5 minutes or until the sauce thickens.
  4. Add the fish and simmer for about 2 minutes.
  5. Serve hot.





1 pouch, dissolved in ¾ cup (187ml) water

57 g

Mama Sita’s Sweet & Sour Sauce

1/4 tsp, (optional)

1 ml

Mama Sita’s Pure Labuyo

3 pcs

500 g

Fish, whole or fish fillet (lapu-lapu or grouper is ideal), fried

1/2 cup

48 g


1 tsp

about 4 g

Garlic, crushed

2 pcs

120 g

Onion, sliced

1 tbsp

8 g

Ginger, thinly sliced

1 pc

50 g

Bell Pepper, red, cut into ¾” (2 cm) cubes

1/4 cup

50 g

Carrots, thinly sliced

1 cup

250 ml

Oil, for deep frying

1/4 cup

50 g

Cucumber, cut into ¾" (2 cm) cubes (optional)

8 pcs

1 g

Peppercorns (optional)

See Also:

All-time favorites
Cooking Style: Braised, Fried