Escabeche or the Philippine variant of escabeche is similar to the typical Mediterranean dish of poached or fried fish that is marinated in an acidic mixture before serving.
The Pinoy escabeche is derived from Spanish dish which is also common in the former Spanish colonies in America. In the Philippines meaty white fish is often used for this dish which has sliced carrots, onions, red bell peppers, and a vinegar marinade as the chief ingredients.
Escabeche has become a classic in the Philippine dinner table with various variations depending on place or availability of ingredients. But the typical sweet-sour taste remains, although the vegetable garnishing can range or differ depending on the creativity of the cook. From tilapia to Lapu-Lapu fish, a range of meaty white fish is suited for this easy-to-cook but flavourful dish. The fish may or may not be deboned, but increasingly using boneless or the fish filet version of escabeche has gained popularity.