Escabeche or Fried fish with sweet and sour sauce, is another common yet favorite dish of Filipinos.
Here's the simple way of doing it.
1 big fish (Lapu-lapu, Maya-maya or Betilla)
3 tbsp tomato sauce
1 thumb-sized ginger (peeled and cut into strips)
1/4 cup carrots (chopped)
1 onion (chopped)
2 cloves garlic (minced)
1 stalk celery (chopped)
pineapple slices in can (reserve the juice -about 1/2 cup)
3 tbsp vinegar
3 tsp brown sugar
1 red bell pepper (strips)
1 green pepper (strips)
1/2 cup cucumber (strips)
ground pepper to taste
salt to taste
1 1/2 cup water
3 tsp cornstarch (dissolved in 1/4 cup water)
> Clean the fish. Wash and drain the fish well. Season the fish with salt.
> Fry the fish in a skillet until golden brown. Plate then set aside.
> In a pan, saute ginger, onion and garlic in about 2 tbsp oil. Add tomato sauce, water, vinegar, sugar and pineapple juice. Simmer for 2 minutes. Add the carrots, bell peppers and celery stalks. Add ground pepper and salt to taste. Simmer for another 2 minutes, then add the dissolved cornstarch. Stir.
> Pour the sauce over the fish. Garnish with pineapple slices and celery. Serve and enjoy!