Thursday, August 03, 2006


Eskabeche - Fried fish with Vinegar

1 pound fish
1/2 pound each: eggplant, bell pepper, string beans, cabbage, onions (reserve a small amount for the sauce)
2 cups water
1/4 cup vinegar
Vegetable oil for frying
Mangu (ginger root) or 4 tablespoons turmeric

Clean, gut and scale fish. Slit fish in several places. Rub salt all around. Fry fish in oil, when cooked place on a seperate dish on top of paper towels, just to soak up the oil drippings.

Cook vegetables until tender.

Remove paper towels. Layer fish and vegetables. Put oil in a pan, when oil is heated saute onions, add water, turmeric and vinegar. Place sauce over vegetables and fish. Let it sit for at least 20 minutes.

I usually like to prepare my sauce before layering. That way I can pour the sauce over each layer.

Serve with white rice.

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