Bangus Belly and Prawn Escabeche

Ingredients for Bangus Belly and Prawn Escabeche

• 500 g boneless bangus belly
• 500 g large shelled prawns
• 1 red capsicum, julienned
• 1 large carrot, julienned
• 1 large tomato, sliced
• 1/2 cup chopped pineapple
• 2/3 cup cane vinegar
• 1/2 cup sugar, or to taste
• 2 tbsp cornstarch
• 1/2 cup tomato purée
• 1 1/2 cups water
• 1 large red onion, sliced
• 1 thumb-sized piece ginger, julienned
• 6 cloves garlic, minced
• Freshly ground black pepper
• 2 spring onions, chopped
• Salt
• Oil

How to cook Bangus Belly and Prawn Escabeche

1. 1.Pan-fry bangus belly in hot oil for about 4 minutes per side, adjusting for thickness; set aside.
2. 2.Leave 3 tablespoons oil in the pan and sauté garlic, red onion, and ginger until aromatic.
3. 3.Add capsicum, carrot, and prawns; stir-fry for 1 minute.
4. 4.Whisk vinegar, cornstarch, water, sugar, salt, pepper, and tomato purée, then pour into the pan.
5. 5.Add pineapple and tomato; bring to a boil and simmer for 2 minutes.
6. 6.Return bangus to the sauce, add spring onions, simmer 30 seconds, then serve.