The Ultimate Grouper Sweet and Sour Escabeche

If you love vibrant flavors and dishes that tell a story, this Grouper Escabeche with an Italian twist is a must-try. Traditionally a Spanish or Latin American dish, escabeche features fish marinated in a tangy, spiced vinegar sauce. We’re elevating this classic with a Mediterranean flair, incorporating Italian herbs, sun-ripened tomatoes.. This delightful twist will transport your taste buds to the sun-drenched coasts of Southern Italy, where every bite is a journey through bold and fresh flavors.

In the Philippines, we usually make escabeche with dried fish, but lately, I’ve been craving something bigger and fresher. While chatting with my fiancé, he mentioned how he’d love to fish for our meals one day, which I thought was both cool and sweet. He also shared stories from his time working on an oil rig, where he often saw huge fish like grouper. That gave me the idea to use grouper in my escabeche instead of the usual dried fish. I put together this recipe, and it turned out to be a hit with my family. I hope you all enjoy it just as much! You might also like our one of a kind beef burger. Here’s a quick video for this recipe.

Ingredients you’ll need

• Grouper fish: I had the scales removed from the fish. When making escabeche, you can use any kind of fish.
• Tomatoes: Fresh tomatoes add natural sweetness and acidity, forming the base of the sauce and giving it a vibrant color.
• Vinegar: Essential for the escabeche, vinegar provides the characteristic tanginess that balances the sweetness and enhances the overall flavor.
• Soy sauce: Adds depth and umami to the sauce, complementing the sweetness and acidity while also providing a subtle salty kick.
• Sugar: Balances the acidity of the vinegar and tomatoes, giving the sauce its signature sweet and sour profile.
• Carrots: Adds a slight sweetness and crunch, offering a textural contrast to the tender fish and soft vegetables.
• Bell pepper: Brings a mild, sweet flavor and vibrant color to the dish, enhancing its visual appeal and flavor complexity.
• Onion: Provides a savory base flavor, while its sweetness adds to the overall balance of the sauce as it cooks down.
• Garlic: Infuses the sauce with a rich, aromatic depth that enhances the savory notes of the dish.
• Ketchup: Adds sweetness, tang, and a touch of umami, helping to thicken the sauce while also contributing to its bright red color.
• Water: Helps to thin out the sauce to the desired consistency, ensuring the flavors meld together smoothly.
• Salt and pepper to taste: These essential seasonings bring out the flavors of all the ingredients, allowing you to adjust the balance to your preference.
• Cooking oil: Used to fry the fish, creating a crispy exterior that contrasts with the tender interior and rich sauce.
• Cornstarch (optional): Acts as a thickening agent for the sauce, giving it a silky, glossy finish.
• Spring onion (optional): Adds a fresh, slightly pungent flavor and a pop of color as a garnish, enhancing both the taste and presentation of the dish.

Why You’d Love this Grouper Sweet and Sour Escabeche

Imagine a golden, pan-seared grouper, its flesh firm yet flaky, infused with the zesty essence of lemon and a hint of garlic. As you take your first bite, the sweet acidity of the marinated vegetables, mingling with the delicate fish, will make you feel like you’re dining at a seaside trattoria. Whether you’re looking to impress guests or simply treat yourself to a culinary getaway, this Italian-style Grouper Escabeche is a dish that brings sunshine to your plate, no matter the season.

Quick Guide On How To Make Sweet and Sour Grouper Escabeche

Instructions:

Prepare the Grouper Fish:

• Pat the grouper fish dry with paper towels. Make three cuts on each side of the fish. Season it with a little salt on both sides as well.
• In a large frying pan, heat enough oil over medium heat to cover the bottom of the pan.
• Carefully place the grouper fish in the pan and fry until the skin is golden brown and crispy, about 4-5 minutes per side.
• Once cooked, remove the fish from the pan and set it aside on a plate lined with paper towels to drain excess oil.

Prepare the Savory Sauce:

• In a pan, add the sliced onions and minced garlic, and sauté over medium heat until they become fragrant and the onions are translucent.
• Add the chopped tomatoes to the pan and cook for about 3 minutes, stirring occasionally, until the tomatoes soften and release their juices.
• Pour in the vinegar, soy sauce, ground black pepper, sugar, ketchup, and water. Stir the mixture well to combine all the ingredients.
• Taste the sauce and adjust the seasoning with salt if needed. Bring the mixture to a boil.

Combine the Fish and Sauce:

• Add the julienned or sliced carrots to the pan and cook for about 1 minute, allowing them to soften slightly.
• Return the fried grouper fish to the pan, carefully spooning the sauce over the fish to coat it well.
• Reduce the heat to low and let the fish simmer in the sauce for about 2 minutes, allowing it to absorb the flavors.

Finish and Serve:

• Top the dish with sliced bell peppers and allow them to warm up in the sauce for about a minute.
• Carefully transfer the grouper fish to a serving dish, pouring any remaining sauce and vegetables over the top.
• Serve the fish hot, and enjoy your flavorful meal!

This dish pairs well with steamed rice or a side of vegetables. Enjoy!

Grouper Escabeche Italian Recipe

Recipe by Nica Delos Santos

5.0 from 2 votes

Course: Main CourseCuisine: ItalianDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Delicious Italian-style grouper escabeche with tangy marinade and vegetables. A perfect seafood dish.

Ingredients

• 2 2 whole grouper fish (cleaned and scaled)

• 1 piece 1 onion (sliced)

• 3 cloves 3 garlic (minced)

• 2 medium 2 tomatoes (chopped)

• 1/4 cup 1/4 vinegar

• 2 tablespoons 2 soy sauce

• 1/2 teaspoon 1/2 black pepper

• 1 tablespoon 1 sugar

• 3 tablespoon 3 ketchup

• 1/2 cup 1/2 water

• 1 piece 1 carrot, julienned or sliced

• 1 piece 1 bell pepper, sliced

• Salt, to taste

• Cooking oil

Directions

• Fry the grouper fish in a pan until golden brown, then set it aside.
• In a pan, sauté sliced onions and minced garlic until they become fragrant, then add the tomatoes and simmer for 3 minutes.
• Pour in the vinegar, soy sauce, pepper, sugar, ketchup, and water. Stir well, then taste and adjust the seasoning with salt as needed. Bring the mixture to a boil.
• Add the carrots and return the fish to the pan, ensuring the fish is well-coated with the flavorful sauce. Simmer for 2 minutes.
• Finish by topping with sliced bell peppers.
• Serve hot and enjoy your delicious meal!

Equipment

• Non-stick pan

Recipe Video

Notes

• Adjust the balance between vinegar and sugar to taste. If the sauce is too tangy, add a bit more sugar or a drizzle of honey to mellow it out.
• Make sure to monitor the cooking time closely to avoid overcooking the fish. Grouper should be tender and flaky but not dry.