Courtesy of Guam Fishermens Cooperative Association
1 lb fish
1/2 cup salad oil (1/4 cup for frying, 1/4 for dressing)
1/2 lb assorted green vegetables such as eggplant, cabbage, green beans, etc.
2 2-inch "fingers" fresh ginger, grated
2 cloves garlic, chopped
1 large onion, sliced
2 1/2 cups water
6 Tbs vinegar
1/2 tsp salt
Clean fish and slit in several places and add salt to slitted areas. Fry fish in salad oil and set aside. Cook the vegetables in the same pan to desired doneness. In a separate dish, place a layer of vegetables, then a layer of fish. Repeat until vegetables and fish are all used and set aside. In a separate pan, heat remaining 1/4 cup of oil adding ginger, onions and garlic and fry. Add vinegar and water to mixture; bring to boil and cook for about 5 minutes. Pour over vegetables and fish and let stand for about 5 to 10 minutes so the dressing can permeate the vegetables and fish. Serve hot or cold and enjoy.
Yield: 4 servings
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