Escabeche - Macao Style Recipe

1 medium -sized fish (either lapu-lapu, pampano, apahap, or talakitok)
1 large onion
1 large red sweet pepper, cut into long, narrow pieces
2 sections garlic, cut into small pieces
2 tablespoons flour
2 cups water
4 tablespoons vinegar
4 tablespoons sugar
3 tablespoons toyo sauce
2 fair-sized potatoes, cut in very narrow strips 1-1/2 inches long

How to Cook:
clean the fish, sprinkle with 1 teaspoon salt. Let stand 10 minutes. Drain and dry. Fry in lard until brown and set aside.
Fry the garlic, onion, and sweet pepper in lard.
Make a medium thick gravy from a mixture of water, vinegar, sugar, toyo, salt and flour; add fried garlic, onion, sweet pepper, and fish; boil 5 minutes.
Place the fish on a platter, pour the gravy over it, and garnish witg the potatoes (fried crisp in deep fat).

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