Filipino Fish Escabeche

• 1 cup oil for frying
• 1 (4 ounce) whole tilapia, cleaned and scaled
• salt to taste
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, cut into chunks
• 1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
• 1 1/4 cups water
• 1 cup distilled white vinegar
• 5 tablespoons white sugar
• salt and ground black pepper to taste
• 1 tablespoon cornstarch

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
3. Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
4. Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.

oil, tilapia, salt, olive oil, onion, garlic, red bell pepper, ginger, water, white vinegar, white sugar, salt, cornstarch

Taken from www.allrecipes.com/recipe/212954/filipino-fish-escabeche/ (may not work)