This dish is similar to sweet and sour, the only difference is that, the taste of the ginger is more defined.
- 3/4 cup water
- 1 tbsp catsup
- 1 tbsp soy sauce
- 2 tbsp vinegar
- 2 tbsp brown sugar
- 2 tsp cornstarch dissolved in 3 tsp water
- salt and pepper to taste
- 250g lapu lapu (grouper), season with salt and pepper (any fish will do)
Pan Fried Vegetables
- 1/2 thumb sized ginger, cut into thin strips (use half in fish for frying)
- 1 medium onion, cut into thin strips
- 4 cloves garlic, finely minced
- 1 small green bellpepper, cut into thin strips
- 1 small carrot, cut into thin strips
- Clean and season the fish with salt and pepper. Set aside.
- In a saucepan, combine all the ingredients for the sauce, stir until combined. Bring to a boil over medium heat. Set aside.
- Preheat pan with oil over medium heat. Add ginger.
- Fry the fish until golden on both sides. Transfer into a plate line with paper towel, set aside.
- Using the same pan (remove the oil first and leave about 2tbsp), saute onion, garlic and ginger, carrots and bellpepper.
- Transfer half of the vegetables in a plate. Set aside.
- Over low heat, pour the sauce over the vegetables and let simmer for 1 minute.
- Soak both sides of the fish in the sauce 30 seconds each side. Turn off heat.
- Transfer to a serving platter, top with the remaining vegetables and serve with rice.
You can use any fish you prefer.
Omit catsup if dont’t feel like adding, i just add it for color.
Using the same oil you used for frying fish in the vegetables will give you a more flavor in the sauce.
Always adjust accordingly.