Escabeche

Ingredients:
1/2 kg. Bangus, scaled and cleaned
1 onion, sliced
2 cloves garlic, minced
1 1/2 tbsp. cornstarch (mix w/ 1 tbsp. water)
2 tbsp. canola oil
2 pc. red sweet peppers, sliced
1/4 cup datu puti vinegar
2 tbsp. white sugar
3/4 cup water
2 tbsp. patis (fish sauce)
1 big tomato, quartered (optional)
1 tbsp. oyster sauce
1 tsp. ajinomoto (vetsin)
Salt and pepper to taste

Procedure:
1. In a sauce pan or a wok, put cooking to high heat, then reduce to low. Fry fish turning to both sides until golden brown. Set aside when done.
2. Now saute garlic and onion then the rest of the ingredients, putting last the red bell peppers to make it crispy. When almost done (on the cooking) mix in oyster sauce and vetsin.
3. Take special attention on the taste (the sweet-sour combination), add or lessen the sugar/vinegar then add the patis. Serve hot.

Source: GlobalPinoy