Escabeche

1 whole big Red Snapper or Blue fish, cleaned

2 red bell pepper, julliened

1 big carrot, julliened

1 pc ginger, julliened

1/4 cup vinegar

1 cup water

1/4 cup flour

1 tbs brown sugar

2 onions, sliced

3 tbs minced garlic

oil

Mixture: Dissolve flour in water then add in vinegar and sugar. Set aside.

Sprinkle all over fish with salt. Heat oil in a medium pan and fry fish until both sides are brown. Set aside.

In a different pan, pour around 4 tbs of oil then sautee garlic, onion, and ginger until slightly cooked. Add mixture. When the mixture has thickened, add carrots and red bell pepper. Simmer for 3 minutes. Season with salt and pepper.

On a wide platter, top the fish with the hot sweet and sour mixture. Serve hot with rice.