Sinigang na Bangus (Filipino Milkfish in Tamarind Broth)

Ingredients

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• 1 cup oil for frying
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• 1 (4 ounce) whole tilapia, cleaned and scaled
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• salt to taste
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• 3 tablespoons olive oil
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• 1 onion, chopped
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• 2 cloves garlic, minced
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• 1 red bell pepper, cut into chunks
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• 1 (1 inch) piece ginger, thinly sliced crosswise, or to taste
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• 1 ¼ cups water
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• 1 cup distilled white vinegar
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• 5 tablespoons white sugar
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• salt and ground black pepper to taste
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• 1 tablespoon cornstarch
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Instructions

1. 1
   Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2
   Pat fish dry with a paper towel. Cut 2 to 3 slits on either side of fish; sprinkle salt on top. Fry in hot oil until browned, about 2 minutes per side.
3. 3
   Heat olive oil in a skillet over medium-high heat. Sauté onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; sauté until fragrant, about 2 minutes.
4. 4
   Mix water, vinegar, and sugar together in a bowl; pour into onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over fish.