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Origins in Filipino Heritage: Musang and its Vibrant Escabeche
As a traveler, I live for the recommendations that come from locals. Not the ones in the glossy guidebooks, but the ones you get from a barista or the person sitting next to you at a bar. “If you want something really special,” a friendly Seattleite told me, “you have to go to Musang.”
They didn’t give me much more than the name and the neighborhood: Beacon Hill.
So, I went. Finding Musang felt like I was being let in on a secret. It’s located in a charming, unmistakable blue house on a residential corner. It doesn’t look like a typical restaurant. It looks like a home. There was a warmth to it before I even stepped inside.
The name itself, Musang, was intriguing. I had no idea what it meant, but it sounded cool.
The moment I opened the door, I was hit with the most incredible smells and the happy, bustling sound of a place that is deeply loved. It was packed, vibrant, and felt less like a restaurant and more like I had just walked into a big, joyous family gathering where everyone was welcome.
I managed to get a seat and looked over the menu. It was a beautiful exploration of Filipino food, but a server recommended a dish I had to try: the Escabeche.
“It’s our whole fried fish,” she said with a smile. “You can’t go wrong.”
She was right. When the Escabeche arrived at my table, I honestly just stared at it for a second. It was stunning. A whole rockfish, fried to a perfect, crispy golden-brown, was draped in a sweet and sour sauce loaded with colorful bell peppers, onions, and ginger. It was bright, it was bold, and it smelled heavenly.
I took my first bite, getting a piece of the crispy fish and a bit of the sauce-soaked veggies. It was an explosion of flavor. The fish was perfectly moist on the inside with that amazing crispy skin, and the sauce was this incredible balance of tangy, sweet, and savory. It was the kind of food that makes you close your eyes for a second. The kind of food that tastes like a memory.
This wasn’t just a recipe. This had a soul.
My curiosity got the best of me. When the server from Musang came back, I had to ask. “This food is amazing. What’s the story behind this place? What does Musang even mean?”
Her smile got even bigger. She explained that “Musang” is the Tagalog word for the wild civet cat. But more importantly, it was the nickname Chef Melissa Miranda’s father gave her when she was a little girl because she was always running around, a bit of a wild child.
The restaurant, she told me, is Chef Melissa’s love letter to her Filipino heritage and to her father. It started as a series of pop-ups, a way for her to reconnect with the food she grew up eating. This little blue house, this restaurant, was built by the community. It was a dream that so many people believed in. It was a space created to celebrate and elevate Filipino culture and cuisine.
Hearing that story changed everything.
The Escabeche in front of me was no longer just a fantastic dish. It was a taste of someone’s childhood. It was a daughter honoring her father. It was a plate full of history and heart, served in a house that community built. It’s the food your Lola (grandmother) would make, but seen through the eyes of a brilliant chef.
I left Musang feeling so full—and not just from the food. I felt like I had been part of something special. It’s a powerful reminder that the best restaurants aren’t just about what’s on the plate. They’re about the stories, the people, and the love behind it all.
If you find yourself in Seattle, wander over to Beacon Hill and look for that little blue house. Step inside, feel the warmth, and order the Escabeche. You’ll be tasting more than just a meal; you’ll be tasting a beautiful story.
A Celebration of Filipino Heritage: Crafting Your Own Musang Inspired Escabeche
To capture the elegant, vibrant essence of Musang’s celebrated Escabeche in your own kitchen, begin with fresh fish and a zesty sweet-sour sauce, and a touch of Filipino inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the comforting, authentic ethos at Musang.
Embarking on this endeavor is a lesson in appreciating the inherent freshness of pan-fried fish and the dynamic, balanced notes of a sweet and sour sauce. Focus on frying the fish to a perfect crispness and creating a sauce that sings with harmony. Start by selecting a whole, fresh fish (like lapu-lapu, maya-maya, or even tilapia, which are readily available here in Binangonan!) and vibrant vegetables, the foundation of this delightful dish.
Consider incorporating elements that reflect Musang’s focus on highlighting the best of traditional Filipino flavors. A generous amount of julienned ginger and sliced garlic forms an aromatic base for the sauce, alongside colorful bell peppers, carrots, and onions. The sauce itself is a careful balance of vinegar (cane vinegar is perfect!), sugar, and a touch of soy sauce or fish sauce for depth. The key is to let the quality of the fish be the star, embraced by a medley of tender-crisp vegetables and that irresistible sweet-sour tang.
Pay close attention to frying the fish until golden and crispy on the outside while keeping the inside tender and moist. Prepare the sauce in a separate pan, allowing it to gently simmer and thicken slightly. When assembling, gently pour the vibrant sauce and its vegetables over the cooked fish, allowing the flavors to meld beautifully without making the fish soggy. The enticing aroma filling your kitchen will be a testament to the simple yet profound transformation of quality ingredients.
As you prepare this Musang inspired dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of classic Filipino flavors, minimal fuss, and the pure pleasure of enjoying a simply prepared yet flavorful dish, inspired by the artistry of Musang.
Chef’s Notes: Sweet and Sour Fish
• Score the skin, not the flesh – Light scoring prevents curling and helps the salmon lay flat for even searing without tearing the fillet.
• Dry fish = crisp crust – Patting the salmon thoroughly ensures the skin crisps beautifully and doesn’t steam in the pan.
• Use fond-infused oil – Reserving the oil from pan-frying adds depth and umami to the sauce—don’t skip this flavor booster.
• Balance the sauce early – Taste the vinegar-sugar-soy mix before thickening. Adjust now to avoid tweaking after the cornstarch sets.
• Don’t overcook the veggies – Bell peppers and carrots should stay slightly crisp for contrast against the tender fish.
• Simmer gently, not aggressively – A soft bubble helps the sauce reduce and meld without breaking or scorching.
• Cornstarch slurry goes last – Always whisk just before adding to prevent clumps and ensure a glossy, smooth finish.
• Use a wide pan for glazing – A roomy skillet lets you spoon sauce evenly over each fillet without crowding or breaking the crust.
• Serve immediately after glazing – The sauce clings best when hot. Letting it sit too long can soften the crisp skin.
• Pair with neutral grains – Steamed rice or garlic rice lets the sauce shine and balances the bold sweet-sour profile.
Sweet and Sour Fish
Get ready to dive into a burst of tangy, sweet, and savory flavors with this Filipino-style Sweet and Sour Fish recipe! We’re talking perfectly seared salmon blanketed in a vibrant escabeche sauce loaded with garlic, ginger, and crisp veggies—each bite is a celebration. Imagine a Home Cook’s flair meets Filipina heritage, balancing sweet sugar, sharp vinegar, and salty soy sauce into a sauce that clings like velvet. Simple ingredients, big personality—this dish will be your new weeknight hero!
4
servings15
minutes30
minutes350
kcal45
minutesKeep the screen of your device on
Ingredients
- Produce
3 cloves garlic finely minced
2 tbsp fresh ginger cut into matchsticks
1/3 cup julienned carrot
1/3 cup thinly sliced red bell pepper
3 tbsp diced sweet onion
- Sauce Components
1⅓ cups cold water
2 tbsp rice vinegar
2 tbsp low-sodium soy sauce
1½ tbsp granulated sugar
⅛ tsp kosher salt
2 tsp whole peppercorns lightly crushed
⅓ tsp cornstarch whisked into 1 tbsp cold water
- Fish Frying Oil
1.5 lbs salmon fillet skin on, cut into 4 portions
¼ cup neutral cooking oil divided
- Alternative Ingredients
Salmon fillet: substitute cod or tilapia for a leaner fish—halibut works too.
Rice vinegar: swap with apple cider vinegar or a squeeze of lemon juice if unavailable.
Low-sodium soy sauce: use tamari or coconut aminos for gluten-free cooking.
Granulated sugar: replace with honey or maple syrup for a natural sweetener.
Cornstarch: arrowroot powder or tapioca starch both thicken without changing flavor.
Peppercorns: ground black pepper can be used but flavor will be sharper.
Neutral oil: avocado oil or light olive oil offer a heart-healthy alternative.
Fresh ginger: if out of fresh ½ tsp ground ginger may be used but expect less brightness.
Sweet onion: swap with shallots or yellow onion for a milder profile.
Bell pepper: green or orange peppers bring color variation without altering technique.
Directions
- Fish Pan-Fry – Heat 2 tbsp of the oil in a nonstick pan over medium heat for about 2 minutes until shimmering. Pat each salmon portion dry, score the skin side lightly to prevent curling, and season ever so gently. Lay the fish skin-side down and let it sear undisturbed for 4–5 minutes to build a crisp crust, then flip and cook 3–4 minutes more until just opaque (approx. 10 minutes total). Remove fish to a warmed platter and wipe the pan clean, reserving 2 tbsp of the fond-infused oil for the sauce.
- Aromatics Sauté – Add the reserved 2 tbsp oil back to the pan and warm over medium-high heat for 1 minute. Toss in minced garlic and diced onion, stirring frequently until golden and aromatic, about 2 minutes. Stir in ginger matchsticks and sauté another 1–2 minutes to deepen flavor—all these quick steps help build layers in the escabeche. (Optional: add a pinch of chili flakes for heat.)
- Sauce Assembly Simmer – In a bowl, whisk together water, vinegar, soy sauce, sugar, salt, and crushed peppercorns until sugar dissolves. Pour the mixture into the pan with the aromatics, stirring as it bubbles to a gentle simmer, about 5 minutes. Taste and adjust seasoning—aim for a bright balance of tang, salt, and sweetness.
- Thicken Glaze – Give the cornstarch slurry a quick whisk and drizzle it into the simmering sauce. Stir constantly for about 1–2 minutes until the liquid thickens and coats the back of a spoon. Add carrot and bell pepper strips, cooking just until they retain a slight crunch (approx. 2 minutes). Return the salmon portions to the pan, spooning sauce over the top to glaze each piece, then immediately plate and serve.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Mixing Bowls
- measuring cups and spoons
- silicone spatula set
Notes
- Make sure the salmon is well patted dry and scored so it sears evenly without curling. Serve alongside steamed jasmine rice or garlic fried rice to soak up all that luscious sauce. Garnish with chopped scallions or cilantro for a fresh finish and optional heat with sliced chilies. You can swap salmon for any firm white fish—Lapu Lapu or bangus are traditional Filipino choices.
Nutrition Facts
- Serving Size: 1g
- Calories: 350kcal
- Fat: 18g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 5g
- Monounsaturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 1000mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 8g
- Protein: 30g
- Vitamin A: 0.7IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 1.2mg
FAQs: Sweet and Sour Fish
Can I use a different fish?
Yes. Cod, tilapia, bangus, or Lapu Lapu work well. Choose firm, skin-on fillets for best texture and presentation.
Is this dish spicy?
Not inherently. Add chili flakes or sliced red chilies during the sauté step if you want heat.
Can I make this gluten-free?
Yes. Use tamari or coconut aminos instead of soy sauce, and ensure your cornstarch is certified gluten-free.
What’s the best vinegar to use?
Rice vinegar is traditional, but apple cider vinegar or white vinegar with a splash of citrus also work.
Can I prep the sauce ahead?
Absolutely. Make the sauce and store it in the fridge for up to 3 days. Reheat gently and glaze freshly cooked fish.
Do I need to use cornstarch?
It helps thicken and bind the sauce. You can substitute with arrowroot or tapioca starch if preferred.
Can I bake the fish instead?
Yes. Bake at 400°F for 12–15 minutes until cooked through, then glaze with the sauce before serving.
How do I keep the skin crispy?
Serve immediately after glazing. Avoid covering the fish or letting it sit too long in sauce.
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