Italian-style FISH ESCABECHE (recipe)

INGREDIENTS FOR ESCABECHE

one whole fleshy fish (lapulapu, red snapper, carp or mackerel)1 tsp salt1 tsp peppersome flour to dredge the fish in 1 tsp minced garlic1 tbsp ginger root,  cut into thin strips1/2 cup sliced onions1 cup red and green bell peppers, cut into strips2 tbsp lard or oil 2 cups water1/4 cup vinegar1/4 cup brown sugar2 tbsp soy sauce2 tbsp cornstarch

 PROCEDURE FOR COOKING FILIPINO-STYLE ESCABECHE

1. Rub the fish with salt and pepper. Dredge with flour and then deep-fry in very hot oil.  Set aside.2. In a skillet, lightly saute garlic, ginger, onions and bell peppers in lard or oil. Don't overcook the onions and bell peppers. Set aside.3. In the pan, mix together the water, vinegar, sugar, soy sauce, corn starch, salt and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.4. Place the fish on a platter and pour over it the sauce prepared in step 3.5. Arrange the sauteed ginger, onions and peppers on top of the fish and serve.