Sweet and Sour Fish

Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish  marinated and cooked in an acidic mixture (vinegar) and usually colored with pimenton (Spanish paprika) or saffron. In central or South America the recipes differ from country to country, sometimes including the prior frying of the ingredient to later marinate. It is a common conservation technique, requiring a pH of 4 or lower to effectively stop the putrefaction of the product.

INGREDIENTS:

• 1 large Fish, I used Tilapia 
• 1 large onion (chunks)
• 1 medium green bell pepper (chunks)
• 1 medium red bell pepper (chunks)
• 1 can pineapple chunks (reserve the juice for the sauce)
• cooking oil for deep frying 

To combine: 

• 1/4 cup pineapple juice 
• 1/4 cup ketchup
• 1/4 cup sugar
• 1/2 tsp salt
• 2 tbsp cornstarch dissolved in 1/4 cup orange juice 

HOW TO COOK SWEET & SOUR FISH

• Fry the fish. Set aside. 
• Combine pineapple juice, ketchup, sugar salt and dissolved cornstarch together. Set aside.
• In a pan or wok, heat a small amount of oil and saute onion, red bell pepper, green bell pepper and pineapple. 
• Add the sweet & sour mixture  and cook until sauce has thickened. Remove from heat.
• Pour-in the sweet & sour sauce over to the fried tilapia.
• Serve hot.  Enjoy!