For Filipinos, escabeche is a native sweet-and-sour dish, marinated or cooked with vinegar, sugar, and ketchup. Milkfish ("bangus") belly - due to its beautiful texture and delectable taste - is the perfect meat for this viand.
With this all-time favorite recipe, the next dish that you will bring into the dining table will make any hungry stomach crave for more!
RECIPE
INGREDIENTS:
INGREDIENTS:
Bangus belly – 2 pcs
Cooking oil - 2 tablespoons for sauce; ½ cup for frying bangus belly
Bell pepper – 2 (green and red); cut (strips)
Carrot – 1, cut horizontally
Onions – 1 cut in large chunks
Garlic – 3 cloves
Ginger – cut into thin slices
Vinegar – 1 tablespoon
Soy sauce – 2 tablespoons
Ketchup – 2 tablespoons
Cornstarch or four – 2 tablespoons
Water – ¼-1/2 cup (as needed)
Black pepper for marinate
Salt to taste
Spring onion for garnish
PROCEDURE:
1. Fry the fish in a pan with hot oil, until golden brown.
2. Transfer to a plate and set aside.
For the sauce:
1. Heat oil pan. Medium heat.
2. Saute in oil – ginger, onion, carrot and bell peppers.
3. Mix together vinegar, soy sauce, ketchup, sugar, cornstarch, and water. Dissolve.
4. Pour over sautéed vegetables. Cook until mixture becomes thick. 4-7 minutes.
5. Pour sauce over the fish.
6. Garnish with spring onion. Serve.
Comments