Ingredients 1 kg fish of your choice-Tilapia or pla-plaSlices of bangus belly(Milk fish)Lapu-lapu (Grouper)Red maya-maya (Red snapper)For the sauce:2 cups water½ cup vinegar2 tbsps soy sauce½ cup sugar2 tbsps all purpose flour1 thumb size ginger, julienned3 cloves garlic, minced2 tbsps oil for sautéingsalt and pepper, to tasteVegetable Toppings:1 medium onion, sliced1 big-sized red or green bell pepper, sliced in strips1 carrot, julienned1 small green papaya, shredded (optional)
Instructions Preparing the optional ingredient papaya:Peel the papaya then remove the seeds.Using a vegetable shredder, shred the papaya into strips.Mix 5 tbsps of salt with the shredded papaya to help drain its juice. For better result, use a cheese cloth (katsa) in squeezing juice from the shredded papaya.Wash the shredded papaya with water to remove the salt. Do a final squeeze to drain out water. Set aside. Cooking Procedures:Using your hands, rub salt and pepper to the fish.Heat up enough amount of oil in a pan and fry the fish until golden brown. Set aside.On a separate deep pan, sauté garlic and ginger.Add vinegar, water, sugar, and soy sauce. Mix well until sugar is dissolved.Add the shredded papaya (optional).Cover the pan and simmer for 3 minutes or until the papaya is cooked.Add bell pepper, carrot, and onion. Simmer for another 1 minute. To thicken the sauce, make a slurry by mixing 2 tbsps flour and 2 tbsps water.Pour the slurry into the pan, stir slowly until the sauce thickens.Put-in the fried fish, top it with the vegetables. Cover the pan and continue to simmer for another 1 minute.Serve hot and enjoy your Pinoy style escabeche!