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Bangus Belly and Prawn Escabeche 1

Bangus Belly and Prawn Escabeche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


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
  • salt
  • oil


  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.