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How to cook Lemongrass Fish Escabeche (Sweet and Sour Fish in Lemongrass)

A fish escabeche or sweet and sour fish dish with lemongrass.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: fish escabeche, sweet and sour fish
Servings: 2 servings
Calories: 175kcal
Author: Manny


  • 1 whole lapu-lapu or maya-maya fish
  • 1/4 cup cornstarch
  • 1 egg white
  • 1 stalk lemongrass bottom and white part only, chopped
  • 1 Tbsp. kinchay chopped
  • 1/2 Tbsp. ginger chopped
  • 1 Tbsp. red bell pepper chopped
  • 2 Tbsp. cooking oil
  • 1/2 Tbsp. vinegar
  • 1 cup sweet chili sauce
  • salt and pepper to taste


    How to cook Lemongrass Fish Escabeche:

    • Clean and scale the fish and remove gills and innards. Rinse in running water then drain.
    • Make 4 diagonal slits on the fish. Season with salt and pepper and set aside in the refrigerator.
    • For the sweet and sour sauce, heat oil in pan and saute kinchay, red bell pepper, ginger, and lemongrass for a minute.
    • Add sweet chili sauce and vinegar then season with salt and pepper. Simmer for a few minutes and set aside.
    • Coat the fish with egg whites then coat with cornstarch. Deep fry until crispy.
    • Heat the sauce again then immediately glaze with simmering sweet and sour sauce.
    • Serve hot.