Editor’s note: The Lifestyle section reprints recipes from our archives to share with our readers during Lent.
As the month of Lent and Chamorro have just begun, Lifestyle is offering recipes to help celebrate local culture and the religious practice of giving up meat.
This whole fried fish eskebeche recipe was published in the March 22, 2007 edition of the Pacific Daily News.
Fish fillets also work, but be sure to salt and fry them as you would a whole fish.
- 3 pounds of fish, such as mahi mahi or wahoo
- 1 pound eggplant
- 1 pound green beans
- 1/2 cabbage
- 1 pound of kankong
Ingredients for the sauce
- 1 yellow ginger, crushed
- 1 whole onion, chopped
- 1 cup vinegar
- 5 cups of water
- 1 cup cooking oil
Lightly salt the fish. Heat cooking oil over high heat. Once the oil is hot, fry the fish on each side for about five minutes or until cooked through. Place the fish aside.
Bring water to a boil and blanch all the vegetables, except the onion, by boiling them briefly for about two or three minutes. Run the vegetables under a cold tap and drain them.
Then, layer the blanched vegetables over and under the fried fish in a skillet.
Next, prepare the sauce by combining the chopped whole onion, yellow ginger, 5 cups water, 1 cup cooking oil, 1 cup vinegar, and salt to taste. Boil the sauce for about five minutes. Then pour over the layers of fish and vegetables and serve.
Makes about five servings.
This recipe appeared in the March 15, 2017 edition of the Pacific Daily News.
- 1 pound whole shrimp, unshelled
- 1 pound half-shell mussels
- 1 pound mahi mahi fillets
- 1/2 pound winged beans or long beans
- 1/2 medium onion, chopped
- 2 tablespoons garlic, minced
- 3 cans of 15 oz coconut milk
- 2 cups of water, optional
- 1 lemon, juice
- 1 cup cherry tomatoes, halved
- Salt and black pepper, to taste
Put everything in a saucepan, except the cherry tomatoes. Add water depending on the desired thickness of the sauce.
Bring to a boil. Let simmer 15 to 20 minutes.
Add the cherry tomatoes towards the last 5 minutes.