Bangus Escabeche
Bangus Escabeche
10 mins cooking | 5 mins preparation
Servings: 6
Cuisine: FilipinoBring a bowlful of history to the dinner table with Bangus Escabeche
No maya-maya or lapu-lapu for your favorite Spanish-era dish? No problem. The versatile and widely available bangus would do just as deliciously.
Ingredients you need
Original recipe yields 6 servings. The ingredient list now reflects the servings specified.
2 tbsp
1 3/4 cups
2 tbsp
1/4 cup
2 tbsp
1 tbsp
2 tbsp
1/4 cup
1/4 cup
1/4 cup
1 tsp
2 tbsp
1 large size
Sarangani Bay Whole Bangus Unseasoned
Cooking oil
Ginger (minced)
Onion (sliced)
Carrot (sliced)
Red bell pepper (sliced)
Vinegar
Soy sauce
Ketchup
Sugar
Cornstarch
Water
Spring onion (chopped)
Procedure:
- Wash milkfish and remove scales. Cut into serving portions. Season milkfish with salt and pepper. Dredge in flour. Fry in cooking oil. Set aside.
- Sauté in oil, ginger, onion, carrot, and red bell pepper.
- Mix together vinegar, soy sauce, ketchup, sugar, cornstarch, and water. Dissolve well.
- Pour over sauteed vegetables. Cook until thick.
- Pour sauce over bangus. Serve hot. Garnish with spring onion.
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