Bring a bowlful of history to the dinner table with Bangus Escabeche
The history of the drool-worthy Escabeche can be traced back during the Spanish era. The Spaniards brought Escabeche in the Philippines, but it was actually the Filipinos who perfected this scrumptious viand using Maya-maya and Lapu-lapu as the usual stars of this dish. Worry not if you don’t have any of these fish meat in stock — it goes well with fried meaty Bangus, too!
Unlike other white-fleshed fish, Bangus can be found almost anywhere: grocery store, palengke, at the wet or fish market. It really doesn’t take much effort to get one of these healthy fish!
Try Bangus Escabeche that doesn’t take an hour to cook. Your loved ones and your wallet will thank you for it. Here’s how:
1 large size Sarangani Bay Whole Bangus Unseasoned
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)
1. Wash milkfish and remove scales. Cut into serving portions. Season milkfish with salt and pepper. Dredge in flour. Fry in cooking oil. Set aside.
2. Saute in oil, ginger, onion, carrot, and red bell pepper.
3. Mix together vinegar, soy sauce, ketchup, sugar, cornstarch, and water. Dissolve well.
4. Pour over sauteed vegetables. Cook until thick.
5. Pour sauce over bangus. Serve hot. Garnish with spring onion. Makes 4-6 servings.