Fish Escabeche
… or Fish in Sweet & Sour sauce. 
This is my version of Fish Escabeche. A red snapper fish is a good choice for this but usually if we’re going to cook fried fish, I also make the sauce so our food not really dry. Hence, I have different type of fish here, which name I forgot, LOL!
Below is the recipe on how I do it.
Ingredients:
1 whole 2-3 lbs. Red snapper, cleaned
flour for dredging
vegetable oil for frying
1 tsp ginger slicked thinly
1 medium sized onion, slicked into rings, separated
1 smal carrot, sliced thinly into 2-inch strips
¾ cup water
1 tbsp light soy sauce
2 tbsp vinegar
2 tbsp sugar
3 tbsp ketchup
2 tsp tapioca starch mixed with 1 tbsp water
½ cup sweet red pepper, sliced thinly diagonally
salt and pepper to taste
Procedure:
Sprinkle salt lightly on fish. Dredge fish in flour. In a non-stick skillet over medium heat, fry fish in enough oil until golden brown and thoroughly cooked. Set aside in a serving platter.
Prepare the sweet and sour sauce.
Stir together water, soy sauce, vinegar, sugar, ketchup in a bowl.
In a non-stick pan over medium heat, sauté ginger in 1 tbsp oil for 20 seconds. Add onion rings and carrot slices. Stir for 1 minute.
Add the sauce mixture and salt and pepper to taste. Let boil for 2-3 minutes. Add the tapioca/water mixture, stirring constantly until sauce has thickened.
Turn heat off and add the sweet red pepper slices.
Pour sauce on top of the fish.
Serve immediately.
