Escabeche with Manila Gold pure Calamansi juice Using Air Fryer

Prep Time 10 minutes
Cook Time 25 minutes
Servings 3 servings


  • 1 ea Whole boneless Frascano Bangus (milkfish)
  • 1/2 cup red bell pepper sliced
  • 1/2 cup green bell pepper sliced
  • 1/2 cup carrot sliced
  • 1 ea medium size sweet onions sliced
  • 2 tbsp ginger sliced
  • 1 tbsp garlic minced
  • 1/4 cup coconut sugar
  • 1 tbsp fish sauce
  • 2 tbsp water
  • 2 tbsp 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 suace, and water.
  • Add in coconut sugar, stir until dissolved and let it come to a biol. 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 over the finish. Serve on top of a mound of piping hot rice. Enjoy and share with friends and family!
Keyword Frescano
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