Name: Filipino Fish Steak (Escabeche Style) | A Sweet & Sour Family Favorite
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1/2 kg Yellowfin Tuna Steaks; Salt and Ground Black Pepper, to taste; 3-4 tbsp Cooking Oil, for frying; 1 medium White Onion, sliced into rings; 4 cloves Garlic, minced; 3 tbsp Soy Sauce; 2 tbsp Calamansi Juice; 2 tbsp Oyster Sauce; 1/4 cup Water; 1/2-1 tsp 1/2 1 teaspoon Sugar, to taste; Pepper, to taste; Slurry

Crispy pan-fried fish steaks smothered in a savory, sweet, and tangy sauce. This easy Escabeche-style recipe is a classic Filipino ulam ready in under 30 minutes!

WANT TO MAKE THE BEST FILIPINO FISH STEAK?

Look no further! This Escabeche-style fish steak is a vibrant, flavor-packed dish that’s a staple in Filipino homes. Imagine perfectly pan-fried fish steaks with a crispy exterior, smothered in a glossy, savory, sweet, and tangy sauce with sautéed onions and garlic. It’s a restaurant-quality meal that’s surprisingly simple to make right in your own kitchen.

This Filipino Fish Steak is a family favorite for so many reasons:
✅ Incredibly Easy to Make (Perfect for beginners!)
✅ Bursting with Flavor from the classic sweet and sour sauce
✅ Wonderfully Budget-Friendly
✅ On the Table in Under 30 Minutes

What is Escabeche-Style Cooking?

In Filipino cuisine, “Escabeche” (es-ka-besh-eh) refers to a sweet and sour sauce, typically made with vinegar, sugar, and sometimes soy sauce or oyster sauce. It’s a Spanish-influenced cooking method that we’ve beautifully adapted, often used for fish. The result is a dish that is both refreshing and deeply satisfying.

Let’s Make Filipino Fish Steak!

Ingredients

For the Fish:

1/2 kg (about 1 lb) Yellowfin Tuna Steaks (or Lapu-Lapu, Tanigue, or any firm white fish), cut into 4 slices
Salt and Ground Black Pepper, to taste
3-4 tablespoons Cooking Oil, for frying

For the Escabeche Sauce:

1 medium White Onion, sliced into rings
4 cloves Garlic, minced
3 tablespoons Soy Sauce
2 tablespoons Calamansi Juice (or lemon juice)
2 tablespoons Oyster Sauce
¼ cup Water
½ – 1 teaspoon Sugar, to taste (optional, to balance acidity)
Pepper, to taste
Slurry (½ tablespoon Cornstarch + 1 tablespoon Water, mixed)

Instructions

(Step 1: Season the Fish)

1. Pat the fish steaks dry with a paper towel. This helps achieve a crispier fry.
2. Generously season both sides with salt and ground black pepper, rubbing it in gently. Let it sit for 10 minutes to allow the flavors to absorb.

(Step 2: Make the Seasoning Mix)
3. In a small bowl, whisk together the soy sauce, calamansi juice, oyster sauce, and a pinch of black pepper. Set this savory base aside.

(Step 3: Pan-Fry the Fish)
4. Heat cooking oil in a large non-stick skillet or pan over medium-high heat.
5. Once the oil is hot, carefully add the fish steaks. Fry for 4-5 minutes per side, or until golden brown and cooked through. Avoid moving them too much to get a beautiful, crispy crust.
6. Remove the fried fish from the pan and set them aside on a plate.

(Step 4: Create the Savory Sauce)
7. In the same pan, drain excess oil, leaving about 1 tablespoon. Sauté the sliced onion for about 30 seconds until slightly softened. Pro-Tip: Set aside a few raw onion rings for a fresh garnish at the end!
8. Add the minced garlic and sauté for another 30 seconds until fragrant. Be careful not to burn it.
9. Pour in the reserved seasoning mix. Stir and let it come to a gentle boil.
10. Add the ¼ cup of water and bring it back to a simmer. If you prefer a sweeter sauce, add sugar to your taste at this stage.
11. Give the cornstarch slurry a quick stir (as it settles) and slowly drizzle it into the simmering sauce while stirring continuously. The sauce will thicken into a lovely glaze within a minute.

(Step 5: Bring It All Together)
12. Taste the sauce and adjust the seasoning if needed—add more pepper for heat or a pinch of salt.
13. Gently return the fried fish steaks to the pan, spooning the sauce over them to coat evenly. Let them heat through for about 1-2 minutes.

To Serve

14. Transfer the saucy fish steaks to a serving platter. Pour any remaining sauce from the pan over the top and garnish with the reserved fresh onion rings.

Chef’s Tips & Serving Suggestions

Choose Your Fish: While we used Yellowfin Tuna, this recipe works wonderfully with any firm-fleshed fish like Grouper (Lapu-Lapu), Spanish Mackerel (Tanigue), or even Salmon.
Crispy is Key: Ensure your oil is hot before adding the fish to prevent sticking and to achieve that perfect crispy skin.
Serving Ideas: This Filipino Fish Steak is best served hot over a bed of steamed white rice. The sauce is so delicious, you’ll want to drizzle it over everything! Pair it with a simple side of steamed or stir-fried vegetables like bok choy or long beans for a complete, balanced meal.

Serve, enjoy, and experience the delicious taste of a Filipino home kitchen!

Watch the full video here (Filipino Fish Steak) for visual guidance. 😊 Love this recipe? Try our Escabecheng Isda and Ginataang Galunggong next!

Did you make this recipe? Give us a review! We love hearing you. #FilipinoFishSteak #EscabecheRecipe

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