• 1 red snapper
  • 1 can of pineapple chunks, separate juice.
  • 1 thumb size ginger, cut into strips
  • 2 carrots
  • 1 green or red bell pepper
  • 1 onion sliced
  • 2-3 garlic cloves chopped
  • 1 stalk celery
  • 1/3 cup soya sauce
  • 1/3 cup vinegar
  • 2 tablespoon cornstarch
  • 1/3 cup sugar
  • 1/2 Cup water
  • Salt
  • Ground pepper
  • Vegetable oil

Deep fried fish sautéed in sweet & sour sauce. For the sauce ingredients we used pineapple chunks and vinegar, leftover fried fish can be used for this recipe.

Cooking Directions:

  1. Wash fish & drain, season with salt.
  2. Fry the fish in a large pan until golden brown and crispy.
  3. Drain & set aside.
  4. In a bowl mix water, sugar and cornstarch, for sauce thickener.
  5. In a sauce pan, sauté ginger and onion.
  6. Add soya sauce, pineapple juice & vinegar.
  7. Don’t stir, let it boil.
  8. Add carrots, celery, bell pepper and pineapple chunks.
  9. Simmer for a few minutes or until vegetables are done.
  10. Pour the cornstarch mixture, and season with ground pepper.
  11. Keep stirring until the sauce becomes thick.
  12. Arrange the fish in the platter and pour the sauce over fish.

Watch the Escabecheng Isda cooking video

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