Filipino Fish Escabeche

Ingredients:
1 whole 2-3 lbs. red snapper, cleaned
flour for dredging
vegetable oil for frying
1 teaspoon ginger, sliced thinly
1 medium-sized onion, sliced into rings, separated
1 small carrot, sliced thinly into 2-inch strips
3/4 cup water
1 tablespoon light soy sauce
2 tablespoons vinegar
2 tablespoons sugar
3 tablespoons ketchup
2 teaspoons tapioca starch mixed with
1 tablespoon water
1/2 cup sweet red pepper, sliced thinly diagonally
salt and pepper to taste

Method:
Sprinkle salt lightly on fish. Dredge fish in flour. In a non-stick skillet over medium heat, fry fish in enough oil until golden brown and thoroughly cooked. Set aside in a serving platter.

Prepare the sweet and sour sauce. In a non-stick pan over medium heat, sauté ginger in 1 tablespoon oil for 20 seconds. Add onion rings and carrot slices.

Stir for I minute. Stir in water, soy sauce, vinegar, sugar, ketchup and salt and pepper to taste. Let boil for 2-3 minutes. Add the tapioca/water mixture, stirring constantly until sauce has thickened.

Turn heat off and add the sweet red pepper slices. Pour sauce on top of the fish. Serve immediately.