Hawaiian Escabeche

Ingredients:
1/2 kg (about 1 whole) labahita, fried
1 can (234 g) fresh cut crushed pineapple
1 tsp crushed garlic
1 pc small onion, sliced thinly
1 tbsp ginger strips
1/2 cup (45 g) carrot strips
1 pc small red bell pepper, cut into strips
1 pc medium green bell pepper, cut into strips
2 tbsp soy sauce
1/2 tsp cornstarch, dissolved in 1 tsp water
1 tsp brown sugar


Directions:
1. Saute garlic, onion and ginger. Add carrots and bell peppers. Cook until tender. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt), soy sauce, sugar and 1/4 tsp pepper.
2. Add fresh cut crushed pineapple and simmer for 10 minutes. Add cornstarch mixture. Simmer for another 2 minutes.
3. Arrange fried fish on a platter and pour sauce on top. Serve while hot.

Makes 6 servings.
Rich in Vitamin B1 - prevents beri-beri.


Source: Del Monte Kitchenomics