Sweet and Sour Fish

Sweet and Sour Fish also known as Escabeche

To make this delicious dish, a whole fish preferably a lapu-lapu also known as red grouper, but any grouper will do just marinated, fry, and simmered in a heavenly sweet-and-sour sauce. Bell peppers to add color to the dish and enhance the flavor.

Combine the lime juice and salt in a small bowl and stir until the salt is dissolved. Place the fish in a large casserole dish and pour the salted lime juice over the fish. Let stand for 30 minutes.

Heat a skillet over medium heat, add 1 tablespoon of the oil and fry the fish for 10 minutes on each side, or until cooked. The fish should be flaky when done. Transfer to a serving platter and set aside.

Heat a skillet over medium heat, add 1 tablespoon of the oil and sauté the garlic until lightly browned. Add the onion and sauté until translucent. Add the ginger, bell pepper, and carrot and sauté for 3 minutes. Stir in the vinegar, water, soy sauce, sugar and banana ketchup. Bring to a boil, stir in the cornstarch mixture and simmer over medium-low heat until it thickens. Pour the sauce over the fish. Serve with steamed rice.
Serves 4 Preparation time: 10 minutes + 30 minutes marinating time Cooking time: 30 minutes

4 tablespoons freshly squeezed lime juice
1 tablespoon salt (use 1 1/2 teaspoons if using fish steaks or fillets)
2 tablespoons oil
2 lbs (1 kg) whole fish, scaled, gutted, and cleaned, or 1 1/2 lbs (750 g) fish steaks or fillets (grouper, red snapper, carp, cod, or bass)
3 cloves garlic, crushed with the side of knife
1 onion, sliced
One 2-in (5-cm) piece ginger, finely sliced
1 bell pepper, deseeded and finely sliced
1 carrot, peeled and finely sliced
3 tablespoons Filipino cane vinegar (or white vinegar or cider vinegar diluted with water)
4 tablespoons water
1 tablespoon soy sauce
3 tablespoons brown sugar
1 tablespoon banana ketchup
1 tablespoon cornstarch dissolved in 2 tablespoons water