Escabeche Tropical

INGREDIENTS:

1/2     kg          whole or sliced fish (maya-maya, labahita or lapu-lapu)
1        pc          small onion, cut into rings
1/2     tbsp       ginger strips
1/4     cup        sliced carrot
1        pc          small red pepper, cut into strips


SAUCE:

2         pouches(115g)   del monte pineapple tidbits
1/2      cup                      water
1/2      tbsp                     red cane vinegar
1-1/2   tbsp                    white sugar
1/2      tbsp                     cornstarch
1/4      cup                      iodized fine salt (or 1/4 tbsp rock salt)



  
COOKING PROCEDURE:

1. Sprinkle fish with 1/4 tsp iodized salt and 1/8 tsp pepper. Fry until just brown.

2. Saute onion, ginger, carrot and bell pepper. Add sauce ingredients. Stir and simmer until thick.
Pour over fried fish.


Make 4 servings.