Creamy Dory Escabeche

FISH:
1. Julienne the following vegetables: 1 large white onion (slivers), 1 large Red and Green Bell Pepper (Capsicum).
2. Season 2 Dory fillets with salt and pepper.
3. Pan fry and drain excess oil in paper towel and arrange on a plate. Set aside.

SWEET and SOUR SAUCE:
1. In a sauce pan heat 1 cup chicken stock, ½ cup tomato ketchup, 2 tbsp Red Wine Vinegar, ¼ cup honey, and season with salt to taste.
2. To thicken the sauce add 1 tsp cornstarch diluted in 4 tsp water.
3. Bring the sauce to a boil and add the julienned vegetables.
4. Cook for 2 minutes and pour sauce over the fried dory fillets.

Serve with steaming white rice.