Escabeche Lapu Lapu

Ingredients

• 1 (2 to 3 pounds) whole Lapu-Lapu

• salt and pepper to taste

• canola oil

• 1 onion, peeled and sliced thinly

• 3 cloves garlic, peeled and minced

• 1 thumb-size ginger, peeled and julienned

• 1/2 small green papaya, peeled and grated

• 1 small red bell pepper, seeded and cut into strips

• 1 small green bell pepper, seeded and cut into strips

• 1 cup vinegar

• 1/4 cup sugar

• 2 tablespoons ketchup

• 1/4 cup water

• 1 tablespoons cornstarch

Instructions

• Clean and gut the fish. Season with salt and pepper to taste. 

• In a wide pan over medium heat, heat about 2-inch deep of oil. Add fish and cook, turning once or twice, until golden, crisp, and cooked through. Remove from heat and drain on paper towels. Keep warm.

• In a pan over medium heat, heat about 1 tablespoon of oil. Add onions, garlic, and ginger and cook, stirring occasionally, until softened. 

• Add grated papaya and bell peppers and cook, stirring regularly, until tender yet crisp. Remove from pan and keep warm.

• In a saucepan over medium heat, combine vinegar, sugar, and ketchup.

• Season with salt and pepper to taste. Bring to a boil.

• In a small bowl, combine cornstarch and water. Stir until smooth. Add to the pan and continue to cook, whisking continuously, for about 1 to 2 minutes or until sauce thickens.

• Place fried fish on a serving platter and garnish with the vegetable mixture. When ready to serve, pour sweet and sour sauce on top.