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Fish, Eskabeche: Submitted by: Joseph-Mara Cruz | Date Added: 30 Dec 2012
Listed in: ETHNIC FOODS / Chamorro

Mango', grated Ginger
4 tablespoons oil

Cooking Instructions

Clean and wash the mango'. Then you shave or clean the brown skin off. My mom grated the mango'.
Cut the onions and garlic place in a bowl. Use another bowl put some vinegar, water, garlic salt and black pepper.
Get the pot heated and add four tablespoons of the oil that you fried your fish in. The fish oil that is still a little hot.
When the oil sizzles add the diced garlic and the mango'. Make sure you are stirring.
Next, add the onions, stir for about two minutes don't burn, cook your onions to the texture you like if need to add couple of more spoons of fish oil so you won't burn the mango'.
Stir the vinegar water mixture. Slowly pour the vinegar water into the sautéws mango'. Stir. The taste should be a vinegary taste, not too strong, unless you like more vinegar so you can add. Enjoy your eskabeche.

Made by my mom Dolores "Yoke" Meno Cruz Merizo, Guam .

Note: My husband dug up some fresh mango (turmeric)' the orange colored rhizome that grows on Guam.

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Fish, Eskabeche
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