1 large fish (apahap, lapu-lapu or talakitok)
1 large onion, thick slices
2 red & green bell pepper, strips
1 cup grated papaya (unripe)
4 cloves garlic, crushed
2 tbsp. ginger strips
1 cup vinegar
1/2 cup water
1 tbsp. salt
3 tbsp. sugar
1 tbsp. cornstarch

Clean fish. Rub salt and let stand for 1-2 hours. Prepare vinegar sauce. Add salt and sygar to vinegar and boil. Thicken with cornstarch (dissolved). Blend well. Set aside. Saute’ garlic, ginger strips, and onion. Add bell pepper and grated papaya. Saute’ unitl half-cooked. Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sauteed mixture and pour on the vinegar sauce. Serve at once.

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