Escabeche Macao Style

This is an all time Filipino favorite menu with fish macao style.

Menu:

1 medium size 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 or white stock

4 tablespoons sugar

3 tablespoons toyo sauce

2 fair sized Irish potatoes cut in a very narrow strips 1 1/2 inches long

Instructions:

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, and flour, add the fried garlic, onion, sweet pepper, and fish, boil 5 minutes.

Place the fish on platter, pour the gravy over it, and garnish with the potatoes. fried crisp in deep fat.