Filipino Sweet and Tangy Fish Escabeche

Preheat the deep fryer or large saucepan to a scorching hot temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, for those who prefer metric measurements).

Dry the fish thoroughly with a paper towel to remove excess moisture. Make two to three shallow cuts on either side of the fish, being careful not to cut too deeply. Sprinkle a pinch of salt over the top of the fish, taking care not to overpower its delicate flavor.

Fry the fish in hot oil until it develops a rich, golden-brown color on both sides, taking approximately 2 minutes per side to achieve this.

In a separate skillet, heat a generous amount of olive oil over medium-high heat. Sear the onion and garlic until they become translucent, a process that typically takes around 5 minutes. Add sliced red bell pepper and minced ginger; sauté until the mixture is fragrant, about 2 minutes.

Combine water, vinegar, and sugar in a small bowl; pour the mixture into the skillet with the onion mixture. Cover the skillet and bring the liquid to a rolling boil, then cook until it has slightly reduced in volume, about 2 minutes. Season with a light sprinkle of salt and pepper to enhance the flavors. Add a tablespoon or two of cornstarch, stirring constantly as you boil the mixture until it thickens and reaches a sauce-like consistency, approximately 5 minutes. Pour this savory sauce over the fried fish.