Escabecheng Isda (Sweet & Sour Fish)

Method

1. Prepare and fry the fish until crisp and golden, then set on a serving platter.
2. In a separate pan, heat the oil and sauté the garlic, ginger and onion until fragrant and softened.
3. Add the carrot and bell pepper strips and stir-fry for about 2 minutes.
4. Pour in the vinegar, water, sugar, ketchup and soy sauce.
5. Bring to a boil and cook 1–2 minutes.
6. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and becomes glossy.
7. Season with salt and pepper to taste.
8. Pour the hot sweet-and-sour sauce with vegetables over the fried fish and serve immediately.