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Escabeche
Emilie Johnston, Guam Women's Club Cookbook


fish
cooking oil
beans (long beans, green beans, etc.)
kang kong
eggplant
cabbage
carrots
onions
green pepper
turmeric, fresh if possible
vinegar
salt

Clean and cook all vegetables except green pepper and onions in boiling water until tender. Reserve at least 2 cups of the cooking water.

Fry fish until barely cooked. Drain most of the oil from pan used to fry fish. Saute green pepper and onions in the same pan. Add grated or sliced fresh turmeric. (Powdered turmeric may be used if necessary.) Pour in about 2 cups of the vegetable water and about a cup of vinegar. Add salt to taste and bring to a boil.

Arrange cooked fish and vegetables in a large casserole dish or plastic container. Spoon or pour solution over all. Refrigerated, this will keep for several days.

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