Fish with vegetables in vinegar sauce

Ingredients

  • 1 pound of fish
  • 6 tbsp of vinegar
  • 2 ½ cups of water
  • ½ tsp of salt
  • ½ cup of salad or coconut oil
  • 2 cloves of garlic
  • 2 medium yellow gingers, grated
  • 1 large onion
  • ½ pound each of green vegetables:
    • eggplant
    • pepper leaves
    • kádagan [leafy vegetable, similar in taste to broccoli]
    • cabbage
    • bell pepper
    • green beans

Clean the fish, cut in several places and add salt to cut areas. Fry fish in oil.
Cook the vegetables separately. Place a layer of vegetables and a layer of fish in a dish.

Repeat until all of the vegetables and fish are used. Put the oil in pan and heat.

When hot, add ginger, onions and garlic. Fry. Add vinegar and water. Let boil for about five minutes. Pour over vegetables and fish and let stand for about five to ten minutes for the seasoning to permeate the vegetables and fish.

Serve hot or cold.

by Magdalena Taitano and Sonia Rodriquez

Editor’s Note: Recipe from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985.
Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association)

Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.