Escabeche
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INGREDIENTS 12-ounces red snapper
1 teaspoon salt
1/4 cup floru
1/4 cup butter or margarine
1 cup green bell pepper, sliced
1 large onion, sliced
2 garlic cloves, minced
1-1/2 cups water
1 tablespoon white vinegar
1 tablespoon sugar
2 tablespoons soy sauce
1/2 teaspoon grated fresh gingerSprinkle fish with salt, and lightly flour. In a large skillet, melt butter and brown fish on both sides. Remove fish and set aside. To the dripping in the skillet, add onion, pepper, and garlic; sauté until golden.
Stir in 1 tablespoon flour, water, vinegar, soy sauce, ginger, and 1/2 teaspoon salt. Bring to a boil and return fish to the skillet. Cover and cook until fish flakes easily, about 2 to 3 minutes.
Makes 4 servings
NOTE - In the Philipines, this dish would be made from a whole 2-pound fish, with the head removed. You can use a red or yellow capiscum in place of the green pepper, if desired.