Filipino Fish Escabeche

1 cup oil for frying

1 (4 ounce) whole tilapia, cleaned and scaled

salt to taste

3 tablespoons olive oil

1 onion, chopped

2 cloves garlic, minced

1 red bell pepper, cut into chunks

1 (1 inch) piece ginger, thinly sliced crosswise, or to taste

1 ¼ cups water

1 cup distilled white vinegar

5 tablespoons white sugar

salt and ground black pepper to taste

1 tablespoon cornstarch

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.

Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.

Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.