Escabeche

Ingredients:

1 piece Grouper or (Lapu-lapu)
1/4 cup All-purpose flour, for dredging
salt and pepper, to season fish
1/2 cup vinegar
1 cup water
1/3 cup brown sugar
2 teaspoons soy sauce
2 tablespoons Cornstarch, dissolved in 1/4 c water
2 tablespoons cooking oil, for sauteing
3 cloves garlic, minced
1 medium onion, cut in strips
1 thumbsize ginger, grated
1/2 cup red and green pepper, sliced in strips
1 carrot, cut in strips

Cooking Procedure:

1. Season the fish with salt and pepper. Dredge it in flour and deep fry.
2. Mix together the vinegar, water, brown sugar and soy sauce. Set aside.
3. Heat up the pan with oil, saute the garlic and ginger.
4. Put in the onion, carrots and the red and green bell peppers. Cook for a minute.
5. Add the vinegar mixture from Step 2 and bring it to a boil. Do not stir until it comes to a boil.
6. Add the dissolved cornstarch, stir and cook until the sauce becomes thick.
7. Put the fried fish on a serving platter and pour the sauce on top.
8. Serve with rice.


Tips:

•You can use any type of fish that you like, or even ready-made battered fish fillets found frozen in supermarkets.
•For a healthier alternative, poaching instead of frying the fish is more advisable.