-Clean fish. Rub salt and
let stand for 1-2 hours.
-Prepare vinegar sauce. Add salt and sugar to
vinegar and boil. Thicken with cornstarch
(dissolved). Blend well. Set aside.
-Sauté garlic, ginger strips, and onion. Add bell
pepper and grated papaya. Sauté until
half-cooked.
-Fry fish until golden brown. Place in serving
dish and while still sizzling hot, top with
sautéed mixture and pour on the vinegar sauce.
Serve at once.
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