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island style "eskabeche"

★★★★☆ 2
a recipe by
Connie "Kiyu" Guerrero
Saipan, MP

This is one of my favorite way of cooking my red snapper or any salt water fish. Tilapia may be cooked this way, too. The sauce has it's unique taste which blends all the flavors together. The veggies are crunchy and fresh and they all make a nice harty meal. Great over rice.

★★★★☆ 2
serves 4/5
prep time 25 Min
cook time 45 Min

Ingredients For island style "eskabeche"

  • 2 md
    red snapper, whole
  • 1 md
    cabbage head (cubed)
  • 4 md
    purple eggplant (cut in half lengthwise)
  • 2 c
    string beans (4" sliced)
  • 1 c
    green onions (2" sliced)
  • 2 lg
    lemon juice, fresh
  • 1 Tbsp
    tumerick (powder)
  • 1 Tbsp
    salt and pepper (more or less)
  • 1 c
    salad oil (for (for frying)
  • 3 clove
    garlic (crushed and sliced)
  • 1 lg
    onion (sliced)
  • 2 bunch
    bok-choy (chinese cabbage)
  • 1 can
    coconut milk, unsweetened
  • 1/2 can
    water (used coconut milk can)
  • 1 Tbsp
    lemon zest, grated (for garnish)
  • 1 c
    cherry tomatoes (slice in half for garnish)
  • 4-5 md
    dried red chilis (optional for garnish)

How To Make island style "eskabeche"

  • 1
    Make three diagonal slice on each side of the red snapper. Lightly rub salt on each side of the fish (about 1 tsp. Salt)
  • 2
    Heat salad oil on medium heat for 2-3 minutes. Gently place the fish into the skillet and fry each side for at least 3-4 minutes each side. (Set aside)
  • 3
    Using the same oil from your skillet, saute the garlic and onions until translucent. Add the coconut milk and water, tumeric powder, salt and pepper and continue stirring until all flavors blend together. cover and bring to boil. Remove the skillet from the heat, add the lemon juice and stir. Set aside.
  • 4
    In a large pan add water half way and bring to a boil. Turn off heat and add the cabbage, bok choy, eggplant and string beans with a dash of salt. Stir around for about 1 minute to blanch the vegetables. Pour into a large colander to drain the water and set aside.
  • 5
    ARRANGING INTO A LARGE PLATTER: Layer the platter with 1/3 of the blanched veggies, Pour 1/3 of the coconut sauce on the veggie. Next, arrange the fried red snapper in an angle on top, sprinkle 1/3 coconut sauce over the fish, layer the rest of the vteggies aroung the fish, garnish with green onions, cherry tomatoes and pour the rest of the coconut sauce over veggies and fish. Lastly, sprinkle the lemon zest on the top and serve with rice. ENJOY!

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