I thawed my fish. I sliced each side and dash it with salt then deep fry.
Then I prepare garlic (minced), onion (chopped), carrots (julienne) and bell pepper (slice).
With a little oil on the wok, saute garlic, onions, carrots, and bell pepper for 2 minutes. You will mix the sweet and sour mix (in a pack) to a 1/2 cup or 1 cup of water depending on how much sauce you want. I put at least one cup of water because I want the sauce to go through the fish.
Here is what it look when you mixed the sauce mix. Let it simmer then put the fish. Low heat and cover.
Here is what it look now.
SWEET and SOUR FISH or ESCABECHE
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