Sweet and Sour Grouper

Sweet and Sour Grouper (Escabeche) Recipe

This recipe is for a whole grouper cooked in a vibrant sweet and sour sauce with carrots and asparagus.

Ingredients

🥕 For the Fish

  • 1 whole grouper (about 1.5 – 2 lbs), cleaned and scaled

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup cornstarch or all-purpose flour

  • 3-4 cups cooking oil (for frying)

🌶️ For the Sweet and Sour Sauce

  • 2 tablespoons cooking oil

  • 1 small white onion, thinly sliced

  • 2 cloves garlic, minced

  • 1 cup water or fish stock

  • 1/2 cup rice vinegar (or white vinegar)

  • 1/4 cup soy sauce

  • 1/2 cup brown sugar (adjust to taste)

  • 3 tablespoons ketchup (for color and flavor)

  • 1 teaspoon fresh ginger, minced (optional)

  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

🥦 For the Vegetables

  • 1 large carrot, sliced into rounds or matchsticks

  • 1 bunch asparagus, trimmed

  • 1 green bell pepper, sliced (optional)

  • 2-3 tablespoons chopped scallions (green onions) for garnish

  • Sliced fresh tomatoes and chilies for garnish (as seen in the photo)

Directions

1. Prepare and Fry the Fish

  1. Season: Pat the cleaned grouper dry with paper towels. Rub the inside and outside of the fish with salt and pepper.

  2. Coat: Lightly dredge the fish in cornstarch or flour, shaking off any excess. This ensures a crisp crust.

  3. Fry: Heat the 3-4 cups of cooking oil in a large wok or deep pan over medium-high heat until hot. Carefully slide the fish into the hot oil.

  4. Cook: Fry for about 5-7 minutes per side, depending on the thickness, until the skin is golden brown and crispy, and the fish is cooked through.

  5. Drain: Carefully remove the fish and place it on a wire rack or a plate lined with paper towels to drain excess oil. Place the fried fish on your serving platter.

2. Cook the Vegetables and Sauce

  1. Sauté: In a separate pan, heat 2 tablespoons of oil. Sauté the sliced onions and minced garlic (and minced ginger, if using) until fragrant, about 1-2 minutes.

  2. Add Vegetables: Add the carrot slices and asparagus. Sauté for 3-5 minutes until the carrots start to soften but still have a bite (al dente).

  3. Make the Base: Pour in the water/stock, vinegar, soy sauce, brown sugar, and ketchup. Bring the mixture to a simmer.

  4. Thicken: Stir in the cornstarch slurry and continue to cook until the sauce thickens to your desired consistency. Taste the sauce and adjust the sweetness or sourness as needed.

  5. Finish: Gently stir the cooked vegetables (carrots and asparagus) into the sauce, coating them well.

3. Assemble and Serve

  1. Pour Sauce: Spoon the sweet and sour sauce and vegetables evenly over the fried grouper on the serving platter.

  2. Garnish: Garnish generously with the sliced tomatoes, fresh chilies, and chopped scallions (green onions).

  3. Serve: Serve immediately with a side of steamed white rice.