One thing a lot of people miss is the use of ketchup-yep, banana ketchup if you want to keep it really Filipino. It gives the sauce both the color and that familiar sweet tang. For the fish, tilapia or lapu-lapu is classic, but honestly, any firm white fish will do as long as you fry it quickly and don’t overcook. Make sure the oil’s hot so you get that nice crust! For the sauce, start by sautéing onions, garlic, and bell peppers, add a mix of vinegar, sugar, banana ketchup, and a splash of pineapple juice if you want extra sweetness and tang. Taste as you go-Filipino dishes are all about adjusting until it’s just right for you. And don’t drown the fish in sauce-pour it over just before serving so the fish stays crispy.