Fish Escabeche

Ingredients:
1 tsp calamansi juice
1 kg fish (tilapia, tuna or maya-maya, whole or sliced crosswise)
1 small carrot, cut into strips
1 bottle (340 g) sweet n' sour sauce
1 each small red and green bell pepper, cut into strips


Directions:
1. Sprinkle fish with calamansi juice and 1 tsp iodized salt (or 1 tbsp rock salt).Fry until golden brown. Set aside.
2. Saute carrot and bell peppers. Add sweet n' sour sauce. Simmer for 2 minutes.Pour over fried fish.

Makes 8 servings.
Excellent source of Iodine - helps prevent goiter.


Source: Del Monte Kitchenomics