Bangus Belly and Prawn Escabeche is a type of Filipino escabeche prepared with milkfish belly and prawns instead of a whole fish.
- 500 g boneless bangus belly
- 500 g large shelled prawns
- 1 red capsicum, julienned
- 1 large carrots, julienned
- 1 large tomatoes, sliced
- 1/2 cup pineapples, chopped
- 2/3 cup cane vinegar
- 1/2 cup sugar (adjust to your preference)
- 2 tbsp cornstarch
- 1/2 cup tomato puree
- 1 1/2 cup water
- 1 large red onion, sliced
- 1 thumb sized ginger, julienned
- 6 cloves garlic, minced
- freshly ground black pepper
- 2 stalks spring onions, chopped
- In a pan, add oil and when the temperature is right for pan frying, place the bangus belly. Fry for 4 minutes on each side depending on the thickness of the fish. Remove fish from the pan then set it aside.
- Remove all but 3 tbsp of oil from the pan. Sauté garlic, onion and ginger.
- Add capsicum, carrots and prawns, and stir fry for a minute
- Combine together vinegar, cornstarch, water, sugar, salt, freshly ground black pepper and tomato puree then pour into the pan.
- Add the pineapples and tomatoes then bring to a boil and simmer for 2 minutes.
- Add the fried bangus belly and spring onions, let is simmer for 30 more seconds. Turn heat off then serve.
Yummy! Not sure if I ever had bangus belly before…definitely something I need to try soon too.
I love the presentation of this skillet, Raymund! I can’t say that I’ve ever had milkfish, but I know this is one meal I would be quite happy with. It looks like it’s served as is, but it reminds me of gumbo which is served over white rice.
What a fun dish! Fun name, too — never heard of milkfish, but how can I resist something called Bangus? Good stuff — thanks.
I am unfamiliar with some of the fish that you’ve used, but I suspect any firm fish would work. I am not a picky eater but I don’t like digging into a saucy dish with my hands, particularly when we are out for dinner, it’s just too messy.
Bangus/milkfish won’t be easy to get here – any ideas for a substitute? The internet says sole, but I think milkfish sounds firmer than that. Tilapia? I love the sound of the sweet and sour… Great dish, Raymund!
Usually I substitute it with a mullet due to similar meat texture but since we are only after the belly salmon or tuna belly would be the best replacement.
Such a beautiful dish, Raymund! I’m so loving the flavors!
It sure looks good!
Holy moly! It looks quite delicious. Love the bold flavors!
oh yum i love prawns and this looks faboulous. love all the flavours.
This dish looks amazing. I am going to need to figure out what to use instead of milkfish which I have never seen.