How To Cook Escabecheng Bangus -This Dish is known for its sour soup because it is originally prepared with vinegar. There are many ways to cook this dish and you can use many ingredients to make it sour, just think of the liquid, solid and even paste ingredients that you would think can be used for cooking Escabeche. I know some people that use kinds of fruit to make their Escabeche sour but none of them use pineapple so years ago i created my version of Escabeche by using this healthy fruit. I have shared with you this recipe before using another fish but this time we are going to use Milkfish or what we call Bangus in Filipino. In cooking this dish, you can use the pineapple chunks or the extract, it is up to you as long as you would like the combination of taste. But to make sure you would not ruin the taste, just use both. Here is how to cook Escabecheng Bangus:
HOW TO COOK ESCABECHENG BANGUS
Ingredients
1 kilo of Bangus/Milkfish (2 pieces)
2 carrots (cut into sticks)
2 red bell peppers (cut into strips)
2 cups of Pineapple chunks
½ cup of Pineapple juice
5 cloves of garlic (minced)
1 medium size onions
2 thumb-size gingers (thinly sliced)
1 teaspoon of salt
1 tablespoon of maple syrup (caramel or brown sugar will do)
¼ cup of low sodium soy sauce
¾ cup of water
3 tablespoon of all-purpose flour
1 teaspoon of freshly ground pepper
Cooking oil
Cooking Procedure
- Prepare the Bangus by removing the scales, gills and innards.
- In a pan, fry the Bangus until golden brown and set aside.
- Saute garlic and onions until light brown.
- Add the water, pineapple and carrots. Simmer for 5 minutes.
- Add the Pineapple juice, ginger, syrup, flour and salt. Stir well.
- Simmer until the sauce becomes thick.
- Add the red bell pepper and simmer for another 3 minutes.
- Pour the sauce mixture over the Bangus and serve.
Try this version of Escabeche:
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Courtesy of youtube.com