Chagi | Eskabeche

Ingredients • 2 tbsp. Vegetable oil • 1 Onion, sliced • 4 cloves Garlic, minced • 3 tbsp. Local Ginger, grated • 6 tbsp. Vinegar • 2 1/2 cups Water • 1 tsp. Salt • Vegetable oil, for frying • 4 Parrot fish, cleaned, chopped • 3 tbsp. Vegetable oil • 2 cups Green bean, cut to 3” • 2 cups Winged beans, cut to 2” • 4 Eggplants, small, sliced lengthwise • 1 Chinese cabbage, chopped Directions In medium pan over medium-high heat, sauté onions and garlic in vegetable oil until onions become translucent. Add local ginger and cook for about 2 minutes. Next, add vinegar and water to the pan. Stir to combine. Bring to a boil and set aside for later. In a large pan, fry fish in vegetable oil over medium-high heat until golden brown. Ensure fish is dried as much as possible to prevent oil from splashing. Once fish is cooked, place on a paper towel lined dish and set aside for later. In a large pot, sauté green and winged beans in vegetable oil over medium-high heat until they are slightly softened. Add eggplants to the pot and cook until they are also slightly softened. Next, add Chinese cabbage and cook until the leaves slightly wilt. Pour sauce mixture over vegetables and toss to combine. Once combined, place a layer of the vegetable mixture into a serving dish. Place fish atop the layer then cover then fish with another light layer of the vegetable mixture and sauce. Serve and enjoy.