Poached Tilapia Escabeche

by Cindy Yanasha Angulo in , , ,

A perfect, light, fresh dish to serve on a summery day! Traditionally, this dish in the Philippines would be served with whole fried fish rather than poached. This is my healthy take on Tilapia Escabeche. 


Time: 15-20 minutes  


  • 2-3 pieces of tilapia fillet, cut into smaller bite size pieces
  • 1/4 cup water  
  • 2-3 tablespoons white vinegar
  • 1 tablespoon oyster sauce  
  • 1 tablespoon chopped fresh ginger  
  • 2 green chili peppers, sliced into smaller rounds  
  • 1/4 cup sliced onion  
  • 1 tablespoon minced garlic  
  • Salt / pepper to taste  
  • 2 tablespoons vegetable oil  


  1. Heat the garlic, ginger & onion in the vegetable oil on medium-low heat.
  2. After the onions turn translucent, add the water & oyster sauce. Increase the heat to medium.  
  3. Add the vinegar & tilapia. If you are using chili peppers for a nice kick, add them at this time. Let simmer for a few minutes & flip the fish pieces over.  
  4. Allow the fish to cook through on the other side for another minute or two. 
  5. Serve with brown rice & sautéed veggies for a healthy dinner!