Escabeche Sweet and Sour White Fish

Ingredients:

• 6 portions cod (4 ounces each)
• 1 tablespoon ginger
• 1 tablespoon garlic
• 1 cup apple cider vinegar
• 1 cup water
• 4 tablespoons sugar
• 1 tablespoon kosher salt
• 1 green pepper (julienned)
• 1 red pepper (julienned)
• 1 cup shredded carrots (julienned)
• 1 cup red onion (julienned)
• 2 teaspoons tomato paste
• ~ 1 tablespoon cornstarch

Directions:

1. Sauté garlic and ginger.
2. Add apple cider vinegar, water, sugar, and salt; bring to boil.
3. Add boiled liquid to julienned vegetables (peppers, carrots, onion); set aside. Allow to cool and refrigerate for at least l hour or overnight.
4. Strain and save pickling liquid; set vegetables aside.
5. Bring l cup pickling liquid to a boil.
6. Bring to simmer and add tomato paste.
7. Add slurry of cornstarch (1 tablespoon per cup liquid) to achieve desired sauce thickness.
8. Toss vegetables in a portion of sauce until well coated.
9. Season cod with salt/pepper; bake at 350 F.
10. Top cod with vegetables and drizzle with extra sauce.

Yield:

6 servings (4-ounce fish portions)