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Listed in: Seafood
1/2 tsp. salt
1/2 cup salad oil or coconut oil
2 cloves garlic
2 medium yellow ginger, grated
1 large onion
1/2 lb. each green vegetables (eplant, pepper leaves, kadagan, cabbage, bell pepper, and green beans)
1 lb. fish
2 1/2 cup water
6 Tbsp. vinegar
1. Clean fish, slit in several places and add salt to slotted area.
2. Fry fish in oil.
3. Cook the vegetables separately to desired doneness.
4. In a dish, place a layer of vegetables then a layer of fish. Repeat until vegetables and fish are all used.
5. Put oil in pan and heat. When hot, add ginger, onions and garlic, and fry.
6. Add vinegar and water; boil for about 5 minutes.
7. Pour over vegetables and fish, and let stand about 5 to minutes for seasoning to permeate the vegetables and fish. Serve hot or cold
**Guam version of this omits the ginger. The large hot pepper can be substituted with a sweet bell pepper.
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Recipe Cloud Tags:- places
- repeat
- salad
- coconut
- version
- minutes
- separately
- permeate
- vinegar
- large
- onions
- green
- desired
- cloves
- yellow
- seasoning
- substituted
- slotted
- medium
- vegetables
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