Escabeche (Sweet and Sour Sauce) Recipe

A sweet and sour twist on a classic sauce used for fish dishes.


  • 1 Carrot
  • 5 Cloves of Garlic
  • 1 Bell Pepper
  • 1/4 cup Brown Sugar
  • 1/4 cup Vinegar
  • 2 Small Onions or 1 Medium Onion
  • 2 TBSP of oil
  • 2 Tbsp Corn Starch mixed with 4 TBSP water
  • Salt and Black Pepper to Taste
  • 2 Tsp Grated Fresh Ginger
  • 2 cups of water


  1. Heat oil in a pan and sauté the garlic and onion. After 3 minutes, add the ginger, bell pepper and the sliced carrot to your sauté. Stir until carrot is cooked.
  2. Put the cornstarch and 4 tablespoons of water in a cup and stir using fork until it's well mixed. Add the water followed by the brown sugar, vinegar, and the cornstarch mixture. Let it simmer within 5 minutes. (Tip: You can determine that the sauce is ready once it's thick enough)
  3. In a plate, put your fried fish and add your sauce on top of it. Enjoy!
Prep Time:
10 minutes
Cook Time:
20 minutes