Lapu Lapu Escabeche



2 Big Lapu-lapu (Grouper fish)

For Sweet and Sour Sauce:

1 cup water
3 tablespoons vinegar
6 tablespoons sugar
3 tablespoons tomato ketchup
1/2 teaspoon salt
a slice of ginger, julienne

1/2 head garlic, minced
2 medium-sized onions, cut into 8 pieces
1/2 cup pineapple tidbits
1 carrot, julienne
1 red bell pepper, julienne
4 green onions, sliced (leave some for garnishing)
2 tomatoes, cut in wedges


2 tablespoons cornstarch, diluted with 3tbsp water


Deep fry Lapu lapu. Drain in paper towels. Set aside.

For the Sweet & Sour Sauce:

In a pan using lowest heat, combine group (A) ingredients. Thicken with cornstarch mixture (2 tablespoons cornstarch, diluted with 2-3 tablespoons water)


Add group (B) ingredients: tomatoes, onions, carrot, tomatoes, garlic, red pepper and the other ingredients. Lastly, add pineapple tidbits.

Boil and simmer until the sauce becomes thick. (not runny)

Pour the sauce on fried lapu-lapu  and serve immediately.

TIP: Don’t pour the sauce on the fish if you are not ready to eat it. The crispiness of the fish will be gone. You can always set aside the sauce and serve it once everyone is ready to eat.

6. Garnish with green onions. Yummm!


Pinoy Food

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