Fish Escabeche with Cheese

5 - 10 mins 5 - 10 people

Creamy cheese pairs wonderfully with savory-sweet Escabeche!


1 pc, Whole fish (lapu-lapu, maya-maya, or tilapia)

1 tsp, Salt

1 tsp, Pepper

Enough to coat fish, Flour

1 tsp, Minced garlic

1 tbsp, Ginger, cut into thin strips

1/2 cup, Onions, sliced

1 cup, Red and green bel peppers, cut into strips

2 tbsp, Oil

2 cups, Water

1/4 cup, Vinegar

1/4 cup, Brown sugar

2 tbsp, Soy sauce

2 tbsp, Corn starch

To taste, Eden Cheese slices

Product Used:


Rub the fish with salt and pepper. Dredge with flour and then deep-fry in very hot oil. Set aside.

In a skillet, lightly saute garlic, ginger, onions and bell peppers in oil. Set aside.

In a pan, mix together the water, vinegar, sugar, soy sauce, corn starch, salt and pepper. Simmer for about 5 minutes or until mixture thickens.

Place the fish on a platter. Arrange Eden cheese slices on top of fish. Pour sauce over. Arrange the sauteed ginger, onions and peppers on top of the fish and serve.