Ingredients

• 4 pieces White fish fillets (tilapia, sole or snapper)
• to taste Salt and pepper
• 1/2 cup All-purpose flour
• 3 tablespoons Vegetable oil
• 2 cloves Minced garlic
• 1 tablespoon Fresh ginger, grated
• 1/2 small Red onion, thinly sliced
• 1/4 cup Rice vinegar
• 2 tablespoons Palm sugar (or brown sugar)
• 1 tablespoon Fish sauce (nuoc-mâm)
• 2 tablespoons Calamansi juice (or lime juice)
• 1/2 cup Carrots, julienned
• 1/2 cup Red bell pepper, julienned
• 1 Fresh red chili, minced (optional)
• 1 teaspoon Cornstarch, diluted in 1 tablespoon of water
• 1 small Grated green papaya
• 1/4 cup Grated carrot (for achara)
• 2 tablespoons Rice vinegar (for achara)
• 1 teaspoon Sugar (for achara)
• 1/4 teaspoon Salt (for achara)

Instructions

1. 1

   Prepare the achara: In a bowl, combine the grated green papaya, grated carrot, chili (if using), rice vinegar, sugar, and salt. Let it marinate for at least 15 minutes.

2. 2

   Season the fish fillets with salt and pepper, then lightly coat them in flour.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Fry the fish fillets for 3-4 minutes per side, until golden brown and cooked through. Set aside.

4. 4

   In the same skillet, add 1 tablespoon of oil. Sauté the garlic, ginger, and red onion for 2 minutes until fragrant.

5. 5

   Add the rice vinegar, palm sugar, fish sauce, calamansi juice, carrots, red bell pepper, and chili (if using). Simmer for 3-5 minutes until the vegetables soften slightly.

6. 6

   Stir in the diluted cornstarch and cook until the sauce thickens.

7. 7

   Spoon the escabeche sauce over the fish fillets and serve immediately with the green papaya achara.