Bangus Escabeche, Milkfish Bangus or Sweet and Sour Bangus. No matter how you call it. This recipe is definitely sweet and sour with a very crispy fried fish. Yummy!
If you want the fish to stay crispy upon serving. Just pour in the sweet and sour sauce when your ready to serve it. This is to preserve the crispy texture of your fried fish from soaking longer in the sauce.
This recipe is not limited to Bangus, choose any of the following fish you want: Tilapia, Pla pla, Lapu-lapu, Maya-maya, tuna, Fish fillet, Labahita, Salmon, Galunggong or any kind of Fish.
BANGUS ESCABECHE RECIPE
INGREDIENTS:
1 kilo Bangus, boneless (preferrably belly part)
2 tbsp Cooking oil
1 tsp ginger (minced)
1/4 cup Onion (sliced)
1/4 cup carrot (thin strips)
1/4 cup Red bell pepper (thin strips)
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, optional garnish (Chopped)
INSTRUCTIONS:
Timplahan ng asin at paminta ang bangus. Sa isang kawali na non stick, i-prito ang bangus sa mantika hanggang maging crispy. Itabi.
Igisa ang sibuyas, luya, carrot at red bell pepper.
Sa isang mangkok, Haluin ang suka, toyo, ketchup, sugar, cornstarch at tubig. Haluing mabuti.
Ibuhos ang suka mixture sa gulay hanggang lumapot. Ibuhos sa bangus.
