Sweet and Sour Escabeche

Instructions

1. Rinse the raw fish under cold water and pat dry with paper towels.
2. Slice the red onion, mince the garlic, and grate the ginger root.
3. Season the fish with salt and ground black pepper on both sides.
4. Heat a pan over medium heat and cook the fish until golden brown on each side, about 5-6 minutes per side.
5. Remove the fish from the pan and set aside. In the same pan, sauté the sliced onion, minced garlic, and grated ginger until softened.
6. Add the spiced natural coconut vinegar and coconut sugar to the pan, stirring well to combine with the sautéed vegetables.
7. Return the fish to the pan, spooning the sauce over it to coat evenly. Let simmer for an additional 5 minutes, allowing the fish to absorb the flavors of the sauce.