Tanigue (Mackerel) Escabecheng Isda: A Sweet and Tangy Filipino Delight
Escabecheng Isda Tanigue (Mackerel Fish) is a classic Filipino dish featuring crispy fried mackerel smothered in a rich, sweet, and tangy sauce with colorful vegetables. The fish is first seasoned and fried to golden perfection, then topped with a flavorful mix of bell peppers, carrots, onions, garlic, and ginger simmered in a savory-sweet sauce made with soy sauce, vinegar, sugar, and tomato sauce. The result is a delicious balance of textures with a slightly sticky, glossy glaze—and a medley of flavors that’s both refreshing and satisfying.
This dish is a staple in Filipino households, often served at gatherings for its bright colors and bold flavors. The ginger adds warmth, while the vegetables bring freshness, making it a well-rounded dish. Easy yet impressive, Escabecheng tanigue pairs perfectly with steamed rice, soaking up the delicious sauce. Whether for a weeknight dinner or a special occasion, this dish delivers a satisfying harmony of sweet, sour, and savory notes—a true celebration of Filipino comfort food at its finest.
Key Features:
✔ Fried fish with a sticky-sweet glaze
✔ Sweet, tangy, and savory sauce with a hint of ginger
✔ Colorful veggies for added freshness and crunch
✔ Easy to prepare yet impressive for gatherings
Tips:
✅ For extra crispiness, dust fish with a little cornstarch before frying.
✅ Adjust sweetness (sugar) or sourness (vinegar) to your preference.
✅ You can also use other firm fish like lapu-lapu (grouper) or tilapia.
A must-try for seafood lovers who enjoy a mix of bold and balanced flavors! Enjoy your Escabecheng Isda Recipe, Tanigue Escabeche! 😊🐟
For video tutorial, visit our YouTube channel! 🎥 [YTLink: Escabecheng Isda Recipe]
Table of Contents
Escabecheng Isda Tanigue (Mackerel Fish)
Description
Escabecheng Isda Tanigue (Mackerel Fish) is a classic Filipino dish featuring crispy fried mackerel smothered in a rich, sweet, and tangy sauce with colorful vegetables. The fish is first seasoned and fried to golden perfection, then topped with a flavorful mix of bell peppers, carrots, onions, garlic, and ginger simmered in a savory-sweet sauce made with soy sauce, vinegar, sugar, and tomato sauce. The result is a delicious balance of textures with a slightly sticky, glossy glaze—and a medley of flavors that’s both refreshing and satisfying.
Ingredients
Escabeche Sauce
Instructions
Fry the Fish:
- Pat dry the mackerel pieces with a paper towel.
- Season both sides with salt & pepper.
- Heat cooking oil in a pan over medium heat.
- Fry the fish until golden brown and crispy on both sides (about 3-4 minutes per side).
- Remove from oil and drain on paper towels. Set aside.
Prepare the Escabeche Sauce:
- In the same pan, remove excess oil, leaving about 2 tbsp.
- Sauté garlic, onion, and ginger until fragrant.
- Add carrots and bell peppers, stir-fry for 1-2 minutes until slightly tender.
- Pour in soy sauce, oyster sauce, vinegar, sugar, tomato sauce, and water.
- Season with salt & pepper to taste.
- Let it simmer for 3-5 minutes until the sauce thickens slightly.
Combine Fish & Sauce:
- Place the fried fish on a serving plate.
- Pour the hot escabeche sauce over the fish.
- Let it sit for a few minutes to absorb flavors before serving.For better tasting, add the fried fish directly into the sauce, boil it for 2 minutes before serving.
Serve:
Best enjoyed with steamed rice.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1060kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 8.1g41%
- Sodium 33462mg1395%
- Potassium 1984mg57%
- Total Carbohydrate 178.1g60%
- Dietary Fiber 23.9g96%
- Sugars 114.6g
- Protein 55.4g111%
- Calcium 402 mg
- Iron 24 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
