Escabeche Lapu Lapu - fried fish in sweet and sour sauce

Escabeche Lapu Lapu
fried fish in sweet and sour sauce

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Ingredients:
1 grouper, else tilapia
1 onion
4 cloves of garlic
5 cm jahe/ginger
1/2 green papaya (small)
1 red pepper
1 green pepper
225 ml of vinegar
4 tbsp palm sugar
2 tbsp saus tomat / ketchup
4 tbsp water
1 tbsp cornstarch
1 tsp salt
1 tsp pepper
oil

Preparation:
Clean the fish and sprinkle it with salt and pepper. Heat sufficient oil in a pan and fry the fish until golden brown, crispy and done and set aside.
Cut the onion and garlic into thin slices. Cut the jahe julienne. Cut the peppers into thin strips. Grate the papaya.
Heat 1 tbsp oil in a pan and fry the onion, garlic and jahe for 3 minutes. Then add the papaya and pepper and fry, stirring, until they soften and set aside.
Heat the vinegar, palm sugar and ketchup in a saucepan and bring to the boil. Mix the water with the cornstarch and add it to the sauce and stir until the sauce thickens.
Place the fish on a platter and spoon the vegetables and sauce over it and serve.