Escabeche with Manila Gold pure Calamansi juice Using Air Fryer
Yield: 3 Servings
Prep time: 10 mins
Cook Time: 25 mins
1 ea whole boneless Frescano Bangus (milkfish)
½ cup red bell pepper, sliced
½ cup green bell pepper, sliced
½ cup carrot, sliced
1 ea medium size sweet onions, sliced
2 tablespoon ginger, sliced
1 tablespoon garlic, minced
¼ cup Manila Gold pure Calamansi
¼ cup coconut sugar
1 tablespoon of fish sauce
2 tablespoon of water
2 tablespoon coconut oil
Salt and pepper to taste
Dry milkfish with a paper towel to get a crispy exterior. Set your air fryer to fish mode or 350 degrees for 15 mins and then finish it off on broil for 5 mins.
In a hot pan add coconut oil, onions, garlic and ginger until they are slightly brown.
Stir in the bell peppers and cook for about a minute.
Then add carrots, Manila Gold pure calamansi juice, fish sauce and water.
Add in coconut sugar, stir until dissolved and let it come to a boil. Bring down the heat to low to simmer the sauce for a minute to let it thicken up. Salt and pepper your sauce to taste.
To plate arrange the vegetables around and on top of our fish and pour sauce all over the finish. Serve on top of a mound of piping hot rice. Enjoy and share with friends and family!