Escabeche

Ingredients

• 2 large whole fish (Kahawai/Australian Salmon, Jackass Morwong/Tarakihi, Snapper)
• 1 red capsicum, julienned
• 1 large carrots, julienned
• 2/3 cup cane vinegar
• 1/2 cup sugar (adjust to your preference)
• 2 tbsp cornstarch
• 1/2 cup tomato puree
• 1 1/2 cup water
• 1 large red onion, sliced
• 1 thumb sized ginger, julienned
• 6 cloves garlic, minced
• freshly ground black pepper
• parsley, chopped
• salt
• oil

Instructions

1. Season fish with salt and pepper inside and out. Set aside for at least 15 minutes.
2. In a pan, add oil and when the temperature is right for deep frying, place the fish. Deep fry for 10-15 minutes depending on the thickness of the fish.
3. In a separate pan, add oil then sauté garlic, onion and ginger.
4. Add capsicum and carrots, and stir fry for a minute
5. Combine together vinegar, cornstarch, water, sugar, salt, freshly ground black pepper and tomato puree then pour into the pan. Bring to a boil and simmer for 2 minutes.
6. Place the deep fried fish in a fish plate, and pour sauce on top then garnish with chopped parsley.