Escabeche

Escabeche
3.5–4 lbs. fresh fish
1 lb. or 25 kadagan tips
2 cups or 70 kangkong tips
6 stems Chinese cabbage
1 large onion, sliced
4 cloves garlic, minced
2 pieces (about 2 inches) yellow ginger
1 large tomato, quartered
1/4 cup white vinegar
1 cup water
2 teaspoons salt
2 teaspoons sugar
Kadagan: Rinse kadagan tips. Bring one quart water to a boil. Add
kadagan. Boil 3 to 8 minutes. Remove and drain.
Kangkong: Rinse kangkong tips. Bring 2 cups of water to a boil, add
kangkong and continue boiling for 5 minutes. Drain.
Cabbage: Bring 2 cups of water to a boil; add 1/2 to 21/2 inches cut
cabbage (cabbage should be sliced crosswise). Cook 5 minutes.
Fish: Clean fish, sprinkle salt and pan fry until cooked and crispy. Take
1/4 cup oil from pan in which fish has been fried and pour into a mediumsize
saucepan. Add garlic and onion; saute until nicely browned. Add grated
ginger and cook about 2 minutes. Add tomato, cook about 2 more minutes.
Add vinegar, water, salt and sugar. Bring to a boil. Continue cooking 5
minutes. Cool. In a pyrex or glass dish, place cooked vegetables and fish in
alternating layers. Pour cooled liquid mixture over arranged vegetables and
fish. Serve hot or cold.

View over 5,000 menus at   http://www.menu-for-you.com