Comments on: Lapu-Lapu Escabeche / Fried Grouper with Sweet & Sour Sauce

by: tina

Tue, 30 Dec 2008 10:28:29 +0000

how to do make the souce?

by: aktino

Sun, 30 Mar 2008 03:53:03 +0000

in our town…in Labo Camarines Norte,by tradition if its with green papaya. its escabeche but if with ketchup it is sweet and sour…

by: brenda

Sat, 21 Jul 2007 00:47:21 +0000

I grew up eating escabeche Marikina style and that is with papaya achara. If its w/o the achara, we call it sweet & sour but we dont use ketchup. Nowadays, I still make them the way my mother did.

by: schatzli

Mon, 20 Mar 2006 22:00:04 +0000

when i was in seychelles they cook lapulapu similar to ours but of less sauce
my english friend was so amazed i ate a whole fish. head to tail…

by: Rampau

Mon, 20 Mar 2006 18:36:49 +0000

I’ve heard of dilaw. About escabeche, yummy. It’s best when on the beach you see the fishermen walking with their catch and you buy a couple of them and go to the nearest restaurant and have them cook it escabeche style. I’ve done it many times in different beaches. From Batangas to Guimaras to Zamboanga, all the same, yummm!!!!