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Prepare the fish for cooking. It may be left whole, or it may be sliced
into sizes suitable for serving. Rub 1 tsp. of the salt on the fish and allow
to stand for about 10 minutes.
Meanwhile scrape off the outer thin covering of the ginger, wash and cut into
thin strips. Cut the onion and the garlic into very thin slices.
Fry the fish until done and slightly brown – about 15 minutes. Remove it from
the frying pan.
In the remaining fat, fry the garlic, the onion and the ginger for about 2
minutes. Add the vinegar, water, sugar and the remaining salt and bring the
mixture to a boiling point. Add the fish to the mixture and simmer for 4 to 5
minutes.
Escabeche may be served hot or cold depending on one's preference.
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