- Leftover fried fish (preferably fleshy ones like dalagang bukid, alumahan, hasa-hasa)
- 3-5 T cooking oil
- 2 T peeled and sliced ginger
- 3 cloves garlic, peeled and mashed
- 1 large scallion/red onion, peeled and sliced
- 2 finger chilis, sliced into rounds
- 1/2 teaspoon ground black pepper
- 3/4 c water
- 2 T brown sugar
- 2 T fish sauce
- 1/3 c white or cane vinegar
- In a wok or deep pan, heat oil. Reheat left-over fried fish until crispy. Remove from heat and transfer onto serving dish. Set aside.
- Onto the waiting hot oil, add in ginger, and let fry in hot oil for half a minute. Add in red onions and stir fry for another half minute. Add in garlic and finger chili and continue sautéing for 15 seconds.
- Pour in brown sugar and fish sauce and stir to combine. Add in water. Let boil then pour in vinegar. DO NOT STIR. Let mixture boil then lower heat to simmer for 3 minutes. Check seasonings, add sugar or fish sauce or ground black pepper or vinegar, to achieve the right balance of sweet-sour-salty and spice.
- Remove sauce from heat and pour over fried fish. Serve hot with steamed rice. Enjoy!
Source: Kitchen Conjugation
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