Preparation info
  • Serves


    Appears in
    Memories of Philippine Kitchens

    By Amy Besa and Romy Dorotan

    Published 2006

    • About

    Today’s escabeche is a fried fish dish with a sweet and sour sauce that is more Chinese than Spanish. This recipe for fried mackerel in a sweet and sour sauce is adapted from Glenda Rosales-Barretto’s book Flavors of the Philippines, and is called Tanguigue Escabeche [Mackerel in Garlic-Turmeric Sauce]. If whole sea bass or snapper are unavailable, an equal weight of mackerel steaks can be substituted. Score both sides of the whole fi