Escabeche (Fried Fish with Sweet and Sour Sauce)

Ingredients:

• 1 kg (2 lb) whole and red snapper, cleaned
• 75 g (½ cup) plain flour, for dredging
• ½ cup oil
• ½ cup castor sugar
• ½ cup vinegar
• ½ cup water
• 3 tablespoons tomato ketchup
• 1 medium carrot, peeled and cut into 1cm (½-in), rounds
• 1 medium green capsicum, cut into 1cm (½-in), strips
• 1 medium red capsicum, cut into 1cm (½-in), strips
• 1 medium cucumber, peeled and cut into 1-cm (½-in), rounds
• Fresh coriander leaves (cilantro), to garnish

Procedure:

• Score the red snapper all over and dredge in flour.
• Heat oil in a wok and fry the fish and fry the fish about 10 minutes.
• Removed from pan and drain on paper towels.
• Combine sugar, vinegar, water and tomato ketchup in a saucepan.
• Add carrot, cook for about 5 minutes.
• Add capsicums and cucumber. Simmer without stirring, for another 5 minutes or until vegetables are tender yet firm.
• Arrange fish on a serving platter. Pour vinegar mixture over fish.
• Arrange vegetables around fish and garnish with fresh coriander.

Estimated Time: 30 minutes

Via: filipino-recipes