Bangus Belly and Prawn Escabeche

Usually when we serve escabeche in the Philippines they usually are presented with large whole fried fish topped with a sweet and tangy sauce infused with tomatoes, vinegar and sugar, today we are changing that usual presentation and do it with other ingredients that I believe would be better, trust me you will like it. Instead of a whole fish we will be utilising Bangus Belly and all-time favourite part of the Filipinos, together with that we will also add some prawns into the mix. While this may not look as amazing as a whole fish, this one will be a level up version of the original dish since it we are only choosing better fish cuts at the same time better ingredients. Bangus Belly will be perfect with this, the fatty belly from this beloved milkfish works well with this dish as the tangy sauce cuts that fatty taste, which then blends well together. Since we are also using boneless parts plus shelled prawns, this is better to serve to those who are picky eaters of non-deboned fish but be aware that this can run out really fast since your diners does not need to debone as they eat.


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Bangus Belly and Prawn Escabeche 1

Bangus Belly and Prawn Escabeche

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Dish
  • Cuisine: Filipino

Description

Bangus Belly and Prawn Escabeche is a type of Filipino escabeche prepared with milkfish belly and prawns instead of a whole fish.


Scale

Ingredients

  • 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
  • salt
  • oil

Instructions

  1. 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.
  2. Remove all but 3 tbsp of oil from the pan. Sauté garlic, onion and ginger.
  3. Add capsicum, carrots and prawns, and stir fry for a minute
  4. Combine together vinegar, cornstarch, water, sugar, salt, freshly ground black pepper and tomato puree then pour into the pan.
  5. Add the pineapples and tomatoes then bring to a boil and simmer for 2 minutes.
  6. Add the fried bangus belly and spring onions, let is simmer for 30 more seconds. Turn heat off then serve.

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11 Responses

  1. Yummy! Not sure if I ever had bangus belly before…definitely something I need to try soon too.

  2. 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.

  3. What a fun dish! Fun name, too — never heard of milkfish, but how can I resist something called Bangus? Good stuff — thanks.

  4. Eva Taylor says:

    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.

  5. 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!

    • Raymund says:

      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.

  6. Such a beautiful dish, Raymund! I’m so loving the flavors!

  7. Holy moly! It looks quite delicious. Love the bold flavors!

  8. sherry says:

    oh yum i love prawns and this looks faboulous. love all the flavours.

  9. This dish looks amazing. I am going to need to figure out what to use instead of milkfish which I have never seen.

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