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“This is my wife's favorite recipe. It may be made with virtually any medium whole fish (such as Lapu Lapu or Bangus/Milkfish) or medium fish fillet (such as Salmon or Steelhead), but it is pictured made with salmon fillet, so I've indicated that in the recipe below. She learned it by watching her mom make it while she was growing up, so the measurements are all approximate. Tasting is very important while cooking it so you can maintain a balanced flavor.”

Ingredients Nutrition


  1. Fish:
  2. Use a large frying pan and put enough oil to cover the bottom with about 1/4 inch.
  3. Pan fry the fish in the oil on medium heat. If you are using a fillet start with the flesh side down. You may need to score the skin of a whole fish in order to allow it to cook through.
  4. Once the fish is fully cooked set aside some of the cooking oil and arrange the fish on a serving plate.
  5. Sauce:
  6. Stir the water, vinegar, soy sauce, sugar, salt and pepper/pepper corns together in a mixing bowl.
  7. The mixture should have a strong flavor of balanced sweet, sour, and salty. Add additional sugar, vinegar and/or soy sauce until you achieve this balance. Then set aside.
  8. Saute garlic in the reserved oil in a wok on medium-high heat until golden.
  9. Add onion and saute until it is also golden.
  10. Add ginger and saute until flavors blend.
  11. Add carrots, stir briefly then add liquid mixture.
  12. Mix sauce until flavors blend nicely.
  13. Simmer approximately 1 minute.
  14. Taste again and re-balance the flavors.
  15. Add bell pepper and corn starch mixture and stir together.
  16. Simmer until reduced to about a cup.
  17. Ladle the sauce over the fish and serve.

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