ESCABECHE

2  whole medium fish,cleaned

1 tbsp salt

2 cloves garlic,sliced

1 medium onion,sliced

1 red pepper,sliced

1 small carrot,slice

ginger,sliced

1/4 cup white vinegar

1 tbsp soy sauce

1 tbsp sweet chili  sauce

1 small can of pineapple slices with juice

1 tbsp tomato paste

1 tbsp tomato catsup

1 tsp ground pepper

Score the fish on bot sides,rub all over with the salt. Let stand for 15 minutes.

In a skillet heat oil and fry fish until it is crispy or golden brown all over.Set aside

For the sauce, heat 2 tbsp of oil in a saucepan and saute the garlic,onion ginger.
Add the bell peppers and carrots and saute for 2 minutes. Then add in the rest of the ingredients except fish. Stir for about 5 minutes more.
Use pineapple juice in place of sugar..(No need cornstarch to thicken the sauce)

To add more flavor to the fish,put back the fish to the pan,spoon the sauce over to the fish and let it simmer in low heat for another 5 minutes.

Transfer to a big plate and pour the sauce over. Enjoy..