This is the finish product it is very similar to sweet and sour fish, but with more ingredients.

and I will show you how I made it.

Topped with large onions and green onions or scallions.Green onions are harvested while still young from the regular onions.
Green onions can be cooked or just raw, all can be eaten whole and mostly used by Asian cuisine.

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You must use fresh lapu-lapu or grouper

I've been buying fish from the market for a long time, and this made me know how to tell if the fish is fresh.
You really can't tell unless you caught it yourself. But let me tell you choosing fresh fish from the old ones is actually easy, if you just know what you are looking for.

Here are my tips on how to choose fresh fish.

-clear and bright eyes.fish eyes quickly fade into blurry. Even though it's still safe to eat, it is already past their peak.

-Look for it's shining scales it's better if it looks metallic and clean. Avoid dulled colored or with discolored patches.

-Fish should smell like fresh seawater, and never buy a bad smelling fish. Cooking will not remove the odor.

-Inspect the gills. the color must be red.Gills of old fish will usually turn the color into faded red.
source

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Next is you need to fry this fish

Fry it until golden brown do not overcook it.Do not turn it over while it's still not brown or the skin will separate, leaving you with a skinless fish.

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These are the additional ingredients, it is needed to make the escabeche smell good and look more attractive

Large white onion, small red onion, orange, garlic, carrot, tomato, pineapple, onion leaves and ginger.
Cut these to the shapes you like.Saute the garlic and red onion, add soy sauce,pepper, pinch of salt and a liitle bit of sugar.
And few water with crushed crackers to make the sauce sticky.
Next is add the fried fish until simmer, then garnish with the other ingredients.

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Escabeche is best served with seaweed salad, it is high in Vitamin K, iron and calcium.My mom even told me it is also high in iodine.

Just add vinegar and salt to taste topped with calamansi "or you can use lemon", onion leaves, red onions and you'll be surprised on how tasty this is.

That's all for now until next time! Thanks for you're time... Hope your escabeche tastes better than mine. 😊

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