Fried whole tilapia with sweetened calamansi sauce

A new twist to fish escabeche. The sweet sour sauce is made with calamansi juice and sugar, with a bit if turmeric added for color.
This is Asia so cooking fish with the head and tail intact is the rule rather than the exception. Leaving the fish whole results in a more moist flesh.I understand that whole fish is not the norm in some cultures. And the most obvious question is whether fillets can be substituted. Sure, use fillets if you prefer them. The texture will not be the same but the dish will still taste and look fantastic.

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