My mom cooks escabeche when we were kids so we'll eat seafood, at least in my case, eat a fish, you know, balance diet and all. I actually love this dish, I can enjoy the taste of fish with the gingery, sweet and sour sauce.
Tip 1: Choose meaty fish so you can enjoy this dish so much better
Tip 2: It's up to you whether you want a whole fish or use fish steaks
Tip 3: Make sure your batonnets are of the same size so they cook evenly
500 grams king fish steak
4 teaspoons salt
1/3 cup apple cider vinegar
1/2 cup water
1/2 cup brown sugar
4 tablespoons oil
4 cloves garlic, minced
2 inches ginger, sliced into batonnets
1/2 red capsicum, deseeded and cut into batonnets
1/2 stick celery, cut into batonnets
1/2 small carrot, cut into batonnets
2 spring onions, julienne
1 tablespoon cornstarch
Scrub the fish with coarse salt to clean the steaks. Rinse well and sprinkle 1/2 tablespoon of salt all over the fish and set aside.
Whisk the vinegar, water, sugar and the remaining salt in a small glass bowl until the sugar and salt have dissolved. Set aside.
Heat the oil in a skillet and stir fry the garlic until golden brown. Add onion and stir fry until translucent. Add the ginger and vinegar mixture then bring to a boil.
Add the capsicum, celery, carrot and spring onions. Mix well.
Dissolve cornstarch in 2 tablespoons cold water then add to the mixture in the skillet. Reduce the heat and simmer for 5 minutes or until the sauce thickens.
Transfer the fish to a serving platter and spoon the cooked veggies and sauce over it.
Serve hot with plain or fried rice and an extra bowl of sauce.