Wednesday, January 10, 2007

Fish Escabeche


1 2lb sea bass or red snapper (or fish of your choice)
1 c cider vinegar
1 c water
1/2 c sugar
2 cloves of garlic (crushed)
1 sm onion (diced)
2 tbs ginger (julliened)
1 bell pepper (cut in thin strips)
2 c shredded green papaya

Clean the fish and cut three slits on both sides. Rub salt all over it. In a frying pan, heat oil and fry fish until golden brown and set it aside. Take most of the oil out and saute garlic until brown. Add onion and cook until translucent. Add sugar, vinegar, water and ginger and let it boil. When it starts boiling, add the fried fish and the green papaya. Add salt to taste.

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