23 December, 2018
Escabeche Lapu Lapu
Escabeche Lapu-Lapu is one of my party favorites, yet I don’t make it often as grouper fish is not always available at the Asian supermarkets I frequent, especially ones that are big enough to feed a crowd.
Although I think a hefty lapu-lapu would be more impressive in a special gathering, this Filipino sweet and sour sauce dish is amazing regardless of the size and kind of fish you use. With crisply-fried whole fish topped with colorful bell peppers, shredded papaya, and a perfectly sweet and tangy sauce, it’s sure to be a crowd favorite!
Escabeche refers to a type of dish popular in Latin and Mediterranean cuisine wherein meat or fish are marinated and cooked in an acidic mixture such as vinegar or citrus juices. Assorted vegetables such as peppers, onions, and carrots are also commonly added for color and texture.
Filipino escabeche is a local adaptation of this Spanish dish and consists of fish that’s either poached or fried fish, smothered in a sweet and tangy sauce, and garnished with tender-crisp vegetables such as bell peppers and shredded papaya.