The Filipino Escabeche recipe is made by frying a whole fish of Lapu-lapu or Red grouper or any kind of meaty fish, and topping with sweet and sour sauce with vegetables.
The dish Escabeche is a Spanish classic and sugar is definitely not one of the ingredients. It’s made with a lot of herbs and spices such as cumin, thyme, coriander, oregano and bay leaf.
The only similarity it has with the Filipino version is the use of vinegar and fried or poached fish.
You don’t have to stick to lapu-lapu in order to make this dish.
Choose fishes that are meaty and not too much fish bones (like bangus).