King Fish or Tanigue.
Hamour or Lapu-Lapu
Tilapia
White or Red Snapper
Prepare 1/2 to 1 kg of the above fish.
5 thumb size Ginger cut to fine pcs. about 1 1/2 inch length like BBQ sticks.
5 cloves garlic, crushed and fine chopped.
2 medium red onions sliced
1/2 tspoon black pepper
1 tspsoon baking flour fine grade
1/3 cup vinegar
1 cup water
2 tbspoon soy sauce (toyo - Silver Swan)
1 medium pc. carrot cut about 2 inch length fine size like BBQ sticks
salt to taste
2-3 tbspoon sugar (or to suit your taste)
Fry fish til golden brown.
Meanwhile, at the same time frying, saute' garlic till golden brown, followed by ginger, then onions reduce the fire, (Note: Do not use aluminum material in handling vinegar) mix vinegar, water, soy sauce and and flour stir well till flour is dissolved. increase the heat then add black pepper, then pour the mixture, do not stir until it boils. when it boils stir slowly, add sugar and salt to taste, when its becoming thick add the carrots sticks 1 min. before shutting-off the flame.
You can put the fish 2 minutes before cooking the sauce so it will absorbed ingredients. Or you can pour on top of fish on a plate.