Escabeche Lapu Lapu - fried fish in sweet and sour sauce

Ingredients

• 1grouper, or tilapia
• 1onion
• 4 clovesgarlic
• 5 cmfresh ginger
• ½ smallgreen papaya
• 1red pepper
• 1green pepper
• 225 mlvinegar
• 4 tbsppalm sugar
• 2 tbsptomato ketchup
• 4 tbspwater
• 1 tbspcornflour
• 1 tspsalt
• 1 tsppepper
• As needed for frying, plus 1 tbspoil

Instructions

1. 1

   Fry the fish

   Clean the fish and season it with the salt and pepper. Heat enough oil in a pan to fry it until golden, crisp and cooked through, then set it aside.

2. 2

   Prepare the vegetables

   Thinly slice the onion and garlic, cut the ginger into fine matchsticks, slice both peppers into strips and grate the papaya.

3. 3

   Soften the vegetables

   Heat 1 tbsp oil in a pan and fry the onion, garlic and ginger for 3 minutes. Add the papaya and peppers, stir-fry until softened, then set the vegetables aside.

4. 4

   Thicken the sauce

   Heat the vinegar, palm sugar and ketchup in a saucepan and bring to the boil. Stir the water and cornflour together, add the mixture to the sauce and stir until thickened.

5. 5

   Assemble and serve

   Put the fish on a serving platter and spoon the vegetables and sauce over it. Serve.

What is escabeche lapu lapu?

Lapu lapu is grouper, and this Indonesian-style dish serves it fried beneath a sweet-and-sour sauce. The name escabeche is used for preparations featuring fish with a sharp, seasoned sauce; this version brings together vinegar, palm sugar and ketchup.

The method keeps the fish and vegetables separate until serving, so the fish can be crisp while the sauce and vegetables provide a soft, tangy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The fish provides most of the protein, while the palm sugar and ketchup contribute carbohydrates; the frying oil supplies much of the fat. Serve a portion with rice and extra vegetables if you want a more balanced plate.

Choosing the fish and vegetables

Fish: Grouper is the first choice in the recipe, with tilapia offered as an alternative. Use a fish large enough to serve four and make sure it is cleaned before frying.

Vegetables: Green papaya is grated, while the peppers are cut into strips. These different cuts let the papaya soften quickly and keep the peppers visible in the finished topping.

Getting the fish crisp

Dry the cleaned fish before seasoning if it is wet, so excess moisture does not make the oil spit. Fry it in sufficient hot oil until golden and crisp, adjusting the heat as needed to cook it through without burning the outside.

Set the fish aside while you make the topping. Add the sauce and vegetables just before serving to preserve as much crispness as possible.

Building the sweet-and-sour sauce

Flavour base: Vinegar gives the sauce its sharpness, while palm sugar and ketchup round it out with sweetness and savoury depth. Bring these ingredients to the boil as directed.

Cornflour: Mix it with the measured water before adding it to the pan. Stir as the sauce thickens so it becomes smooth rather than forming lumps.

Timing the vegetables

Aromatics: Give the onion, garlic and ginger 3 minutes in the pan before adding the papaya and peppers. This is the only specified cooking time for the vegetables.

Doneness: Stir-fry the grated papaya and pepper strips until softened, then take them off the heat. Avoid cooking them so long that they lose their shape completely.

Serving the dish

Arrange the fried fish on a platter and spoon the vegetables and sauce over it, as the recipe directs. Serve promptly, while the contrast between the crisp fish and the soft topping is most pronounced.

Plain rice is a practical accompaniment: it balances the tangy sauce and makes the dish work as part of a meal.

Recipe notes & tips

• Cut the ginger into fine matchsticks so it cooks evenly with the onion and garlic.
• Mix the cornflour thoroughly into the water before adding it to the hot sauce.
• Stir the sauce while it thickens to help keep it smooth.
• Fry the fish in batches if your pan is too small to hold it comfortably.
• Top the fish just before serving to help retain its crisp coating.

Variations

• Use tilapia: Swap it for the grouper as the recipe suggests.
• Adjust the tang: Add the thickened sauce gradually over the fish to suit your preference.
• Cut the vegetables finer: Use thinner pepper strips for a more delicate topping.
• Serve with rice: Add plain rice alongside to soak up the sauce.
• Make it ahead: Prepare the vegetables and sauce first, then fry the fish close to serving.

Common mistakes to avoid

• Wet fish: Pat it dry before frying to reduce splattering and help it crisp.
• Crowded pan: Frying too much at once can hinder browning; give the fish room.
• Lumpy sauce: Stir the cornflour into the water until smooth before adding it.
• Unwatched sauce: Keep stirring as it thickens so it does not catch on the pan.
• Soggy fish: Keep the sauce and vegetables off the fish until close to serving.

How to store

Refrigerate leftover fish, vegetables and sauce in a covered container and use within 2 days. Reheat the components until piping hot; the fish will not stay as crisp once topped or reheated.

Frequently asked questions