FISH ESCABECHE (FILIPINO SWEET AND SOUR FISH)

Ingredients:
1 medium size fish (Filipinos almost always use Lapu-lapu/Grouper) but you can use any kind. I like sea bass or tilapia for this.
Salt and pepper
Oil for deep frying

Sweet and Sour Sauce:
1 cup water
½ cup vinegar
½ cup sugar
3 tablespoons tomato ketchup
1/2 T salt
4 cloves garlic, minced
2 medium-sized onions, cut into 8 pieces
1/2 cup pineapple tidbits (optional)
1 inch of ginger, julienne
1 large carrot, julienne
1 red pepper, julienne
4 green onions, sliced on a bias (leave some for garnishing)
2 tomatoes, cut in wedges
2 tablespoons cornstarch, diluted with 2-3 tablespoons water (slurry)

1. Clean the fish and slice diagonally along the fish, then rub salt and pepper on it and inside the fish cavity

2. Deep fry until fish is cooked or turns golden brown and crispy. Drain and Set aside

3. Prepare the sweet and sour sauce. Mix together water, vinegar, sugar, ketchup and salt. Set aside.

4. Sauté garlic, ginger and onions together. Stir until onions turns translucent.

5. Add the remaining vegetables stir for 10 minutes or until vegetables are cooked.

6.  Pour the water and vinegar mixture. Stir and let simmer for 15 minutes.

7. At this point taste and adjust.

8. Lastly add the cornstarch slurry stir until sauce is thickened.

9. Pour the sauce to the fried fish and serve immediately.

10. Garnish w/ green onions.

11. Serve w/ steamed white rice.