Fish Escabeche Recipe

Rub the fish with salt and pepper. Dredge with flour and then deep-fry in very hot oil.  Set aside.

In a wok, lightly saute garlic, ginger, onions, carrots, and bell peppers in oil.

Add the water, vinegar, sugar, soy sauce, and cornstarch. Simmer for about 5 minutes or until the starch is cooked and sauce is thick.

Place the fish on a platter and pour the sauce over the fish. Serve warm.

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