Escabecheng Tangiuge

Ingredients:

1 kilo sliced tanguige, about 4 slices a kilo
2 thumb size ginger, cut into thin strips
1 small size carrot, sliced into strips
1 small size bell pepper, julienne
1 small size onion, sliced
1/2 head garlic, chopped
2-3 stalk leeks, chopped diagonally
1/4 cup soy sauce
1/4 cup vinegar
1/4 cup cornstarch
1/2 c. sugar
salt
cooking oil

Cooking procedure:

Wash sliced tanguige and drain. Season with salt. Fry sliced tanguige in a frying pan until golden brown on both sides, Drain on paper towels. Keep aside. I a sauce pan sutee garlic, ginger and onions. Add in add in soy sauce, vinegar and 1 1/2 cups of water let boil and simmer for 3-5 minutes, do not stir. Add in sugar and carrots simmer for another 2-3 minutes, Thicken sauce with cornstarch dissolve in 1/2 cup of water. Correct seasoning with salt and sugar. Add in the rest of vegetables, cook for another half a minute. In a big platter put fried tanguige and pour sauce over the fried fish. Serve immediately.