Filipino Fish Escabeche

Ingredients

• 1 cup oil for frying
• 1 whole tilapia , 4 ounce
• salt to taste
• 3 tablespoons olive oil
• 1 onion , chopped
• 2 cloves garlic , minced
• 1 red bell pepper , cut into chunks
• 1 piece ginger , 1 inch
• 1.25 cups water
• 1 cup distilled white vinegar
• 5 tablespoons white sugar
• salt and ground black pepper to taste
• 1 tablespoon cornstarch

Instructions

1. 1

   Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).

2. 2

   Pat fish dry with a paper towel. Cut 2 to 3 slits on either side of fish; sprinkle salt on top. Fry in hot oil until browned, about 2 minutes per side.

3. 3

   Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; sauté until fragrant, about 2 minutes.

4. 4

   Mix water, vinegar, and sugar together in a bowl; pour into onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over fish.