Sweet and Sour Tilapia or Escabeche for Filipinos & other Latino countries

I remember making this when I was younger every time we have left over fried fish. This dish is believed to be of Mediterranean origin.

Recipe Yield: Servings for three to Four

Ingredients:
3 to 4 pieces of about 3 oz. Tilapia fillets or any other fish, thawed
Dash of salt and ground black pepper
2 tbsp. Olive oil
1 cloves of garlic, finely minced
1 finger sized ginger, finely minced
1/4 tsp. fish sauce
1/4 cup white vinegar
1/4 cup sugar free honey or just sugar/regular honey for non-diabetics
1/8 tsp. ground black pepper
1 1/2 cups red bell pepper or different colors of bell pepper, sliced thinly
1/8 of a med. sized onion, sliced thinly
1 cup of shredded Napa cabbage leaves, washed and dried with paper towel

Procedure:
1. Lay the fish fillets in a plate and season them with dash of salt and pepper to taste.
2. Heat a skillet and pan-fry the fillets on a heated Olive oil until light browned. Set aside.
3. Using the same pan used in pan-frying, sauté minced garlic and ginger. Add vinegar, the sugar-free honey or sugar, fish sauce and ground black pepper. Mix well and let it boil. When the mixture starts to form small bubbles put the fish back. Let them the fish absorb the flavor until the liquid level lower down then turn the heat off.
4. Place the shredded Napa cabbage in a serving platter. Place the cooked fish in top. Leaving the sauce to the pan. Add the bell pepper and onion to the sauce and stir so vegetables absorb the flavor. Add these half raw vegetables and the sauce on top of the fish. Serve hot and enjoy!

This recipe is Lannie Armstrong's recipe inspired from the Pinoy's Escabeche. Feel free to share or use it for your home cooking. 

Food for the Soul

The fear of man lays a snare,

but whoever trusts in the Lord is safe.

Proverbs 29:25, ESV