Recipes

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Recipes

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Eskabeche

A delicious Asian recipe to impress your guests.


  • Mity Fresh Eskabeche

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Ingredients:

  • Mity Fresh Tilapia Filets 2 LB
  • Mity Fresh Broccoli Florets,1 LB
  • Mity Fresh Sliced Carrots, 1 LB
  • 1 large onion, chopped small
  • 1 green pepper, chopped small
  • 1 kang kong, chopped leafs
  • 1 large eggplant, sliced lengthwise
  • 1 turmeric to taste, fresh if possible
  • 1 cup vinegar
  • Salt to taste

Directions:

  1. Salt and fry the Early Dawn Tilapia Fillets in oil until barely cooked. Drain most of the oil from pan used to fry fish.
  2. Clean the kang kong, eggplant and cabbage. Add all, including the Mity Fresh broccoli and carrots direct from pack in boiling water until tender. Reserve at least 2 cups of the cooking liquid.
  3. Arrange the cooked fish and vegetables in a large serving dish like a casserole. Put one layer of vegetable and one layer of fish; repeat until use all vegetables and all fish.
  4. Sauté green pepper and onions in the same pan. Add grated or sliced fresh turmeric (Powdered turmeric can substitute.) Pour in about 2 cups of the vegetable water and about a cup of vinegar. Add salt to taste and bring to boil for about 5 minutes.
  5. Spoon or pour the solution over the vegetables and fish in the casserole and let stand for about 5 to 10 minutes for the seasoning to permeate the vegetables and fish.
  6. Serve hot or cold.



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