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.
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.