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.