island style "eskabeche"
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.
prep time
25 Min
cook time
45 Min
method
---
yield
4 /5
Ingredients
- 2 medium red snapper, whole
- 1 medium cabbage head (cubed)
- 4 medium purple eggplant (cut in half lengthwise)
- 2 cups string beans (4" sliced)
- 1 cup green onions (2" sliced)
- 2 large lemon juice, fresh
- 1 tablespoon tumerick (powder)
- 1 tablespoon salt and pepper (more or less)
- 1 cup salad oil (for (for frying)
- 3 cloves garlic (crushed and sliced)
- 1 large onion (sliced)
- 2 bunches bok-choy (chinese cabbage)
- 1 can coconut milk, unsweetened
- 1/2 can water (used coconut milk can)
- 1 tablespoon lemon zest, grated (for garnish)
- 1 cup cherry tomatoes (slice in half for garnish)
- 4-5 medium dried red chilis (optional for garnish)
How To Make island style "eskabeche"
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Step 1Make three diagonal slice on each side of the red snapper. Lightly rub salt on each side of the fish (about 1 tsp. Salt)
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Step 2Heat 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)
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Step 3Using 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.
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Step 4In 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.
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Step 5ARRANGING 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!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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