Tilapia in oyster sauce and veggies - escabeche style

Ingredients

• some really fat and fresh pan-sized tilapia, about 4-5 pieces. The fish must be thoroughly cleaned, scaled, gutted, washed and drained, then liberally seasoned with salt.

The vegetables and other ingredients are the following:

• a handful of green or spring onions, cut up to 1 inch length
• 2 pcs red bell pepper, seeded and julienne
• 2 medium onions, peeled and thinly sliced
• 1 small ginger peeled and cut into strips. Additionally, about 3 tablespoons of oyster sauce
• 1 cup + 3 tablespoons of vegetable oil (for frying and sautéing respectively)
• 1 tablespoon corn starch dispersed in 2 tablespoons water, iodized salt to taste
• a pinch of ground black pepper
• 2 cups water or broth are required.

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Preparation

• In a medium frying pan or wok, heat the 1 cup oil on medium flame. Fry the tilapia in batches.
• Do it according to your preference..either slightly fried or until the skin is crispy. To cook the sauce with veggies, arrange all ingredients side by side.
• This is a quick-fry technique so it is important that everything is within easy reach.
• In a medium pan, heat the remaining oil and fry the onions until fragrant and translucent.
  
• Add in ginger followed by spring onions and bell peppers. Keep sautéing until the ingredients are cooked through.
• Add in oyster sauce and water or broth. Simmer until boiling then season with salt and pepper.
• Add in corn starch solution and continue simmering with occasional stirring. Continue cooking until it becomes rich and slightly thick. Remove from heat.
• Arrange the fried fish in single platters. Pour some of the sauce with veggies on top and serve immediately.