Snapper Escabeche

Ingredients:

• 3 tbsp vegetable oil + extra for greasing the grill
• 3 cloves garlic, crushed
• 2.5 cm ginger root, peeled and cut into strips
• 0.5 tbsp. coconut or rice vinegar
• 0.5 cup apple juice
• 3 tablespoons fish sauce
• 1/4 cup light brown sugar
• 0.5 cups ketchup
• 1 bunch of green onions
• 2 red bell peppers, cut into 4 pieces
• 4 snapper fillets with skin, weighing 110-140 g.
• 2 cups of boiled jasmine rice

Preparation:

1. Preheat grill to medium-high heat.
2. In a medium saucepan, heat 2 tablespoons of vegetable oil over medium heat. Add the garlic and ginger and cook, stirring, until softened, about 2 minutes. Stir in the vinegar, pineapple juice, fish sauce, brown sugar, and ketchup. Bring to a steady simmer and cook until the liquid has reduced by almost half, about 10 minutes.
3. Meanwhile, in a medium bowl, toss the green onions and bell peppers with the remaining 1 tablespoon of vegetable oil. Season with salt and pepper and toss. Grill until the onions are soft, about 2 minutes per side for the green onions and 3 minutes per side for the bell peppers.
4. Make several small slits in the skin of the snapper fillet. Pat the fish dry. Brush both sides of the fillet with oil and season with salt and pepper. Lightly oil the grill grate. Grill the fish skin-side down, covered, until the edges are cooked through, 3-4 minutes. Flip and cook for another 3-4 minutes.
5. Cut the green onions into 7 cm pieces and cut the pepper into 0.5 cm wide strips. Arrange the vegetables and fish on plates. Drizzle with the sauce. Serve with rice.