FISH ESCABECHE

1 large fish (apahap, lapu-lapu or talakitok)
1 large onion, thick slices -- - 2 red & green bell pepper, strips 1 cup grated papaya (unripe) 4 cloves garlic, crushed 2 tbs.. ginger strips 1 cup vinegar_
1/2 cup water
1 tbs.. salt 3 tbsp. sugar
1 tbs.. cornstarch

Clean fish. Rub salt and let stand for 1-2 hours.
Prepare vinegar sauce. Add salt and sugar to vinegar and boil. Thicken with cornstarch (dissolved). Blend well. Set aside.
Sauté garlic, ginger strips, and onion. Add bell pepper and grated papaya. Sauté until half-cooked.
Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sautéed mixture and pour on the vinegar' sauce. Serve at once.