First thing’s first, you have to say it with me: ĕs-kă-bĕ-chĕ. Again.

After you’ve gone all tongue-twisted pronouncing bangus escabeche comes the good part; this Pinoy recipe is not as difficult to make. In fact, we have one here that should let you prepare this bangus escabeche in less than 20 minutes, tops.

A bit of background, escabeche is really a dish brought by Spain to its former colonies. In fact, the dish is also a staple in Mexico, whose version of escabeche comes in the form of pickled vegetables such as onions, carrots, jalapeño peppers, and garlic, and, of course, fish.

Filipinos also maintained the sweet and sour flavor of the escabeche by using vinegar and ketchup. Bangus escabeche is a favorite variation, particularly the boneless kind, because it renders the dish both easy to cook and eat.

With pronounciation and history out of the way, let’s start cooking.

Bangus Escabeche

Ingredients

1-320g Sarangani Bay Whole Bangus Unseasoned (Season with salt & pepper) 2 tbsp Cooking oil

1 tsp ginger (minced)

1/4 cup Onion (sliced)

1/4 cup carrot (sliced)

1/4 cup Red bell pepper (sliced)

2 tbsp Vinegar

1 tbsp Soy sauce

2 tbsp ketchup

1/4 cup Sugar

2 tbsp Cornstarch

1 3/4 cups Water

2 tbsp Spring onion (Chopped)

Procedure

Fry bangus in cooking oil. Set aside.

Saute in oil ginger, onion, carrot and red bell pepper.

Mix together vinegar, soy sauce, ketchup,sugar, cornstarch and water. Dissolve well.

Pour over sautéed vegetables. Cook until thick.

Pour sauce over bangus.

Serve hot

* Cooking Time: 18 mins

* Serving Size: Make 4-6 pieces