Chef Adam Tabura grew up enjoying this dish as a child on Lanai, and he featured it in his cookbook, “A Filipino Kitchen.”

ESCABECHE (SWEET-SOUR WHOLE FISH)

By Chef Adam Tabura (From “A Filipino Kitchen,” Mutual Publishing; $21.95)

• 3-pound fresh, whole snapper, cleaned, drained well and scored on both sides
• 1-1/2 tablespoons ground sea salt
• 1/2 tablespoon black pepper
• 2 tablespoons flour
• 5 to 6 tablespoons peanut oil
• 7 tablespoons minced garlic
• 1/2 cup finely julienned ginger root
• 2 cups julienned sweet onion
• 1/2 cup finely julienned carrot
• 1/2 cup julienned red bell pepper
• 1/2 cup thinly sliced green onion (cut on bias)
• 2 to 3 fresh whole calamansi, cut in wedges, for garnish
• >> Sauce:
• 1/4 cup pineapple juice
• 2-1/2 tablespoons shoyu
• 1/2 cup cider vinegar or rice vinegar
• 1/2 cup light brown sugar, packed
• 1 to 2 Hawaiian chili peppers, chopped (substitute with 1 serrano pepper)

Heat oven to 350 degrees. Pat fish dry with paper towel. Season on both sides and inside cavity with sea salt and pepper. Dust with flour on both sides.

Place oil in large pan and heat. Carefully place fish in oil; cook 4-5 minutes on each side, until golden brown. Turn fish only once so it doesn’t fall apart. It will not be cooked through. Remove from pan and place on baking pan.

Spread garlic, ginger and vegetables over fish and inside cavity.

In bowl, combine sauce ingredients; mix well. Pour over fish.

Place fish in oven and cook 8-10 minutes. Serve with calamansi wedges. Serves 4 to 5.

Nutritional information unavailable.

Find “A Filipino Kitchen” at Barnes & Noble and wherever books are sold; on amazon.com; and at Mutual Publishing, 1215 Center St., Suite 210. Call Mutual at 732-1709.