Steamed prawns

 

Pickled fish
Pescado en escabeche
  • 1 KG LARGE PRAWNS
  • 1/2 CUP WHITE WINE
  • 1 ONION, chopped
  • PIECE OF GINGERROOT, grated
  • 1/2 TSP SALT
  • SOY SAUCE
  • MUSTARD OR WASABI
    •
 
  • 500 GRAM WHITE FISH FILLET, in large chunks
  • 8 TBSP FLOUR
  • JUICE FROM 3 LEMONS
  • BUNCH OF GREEN ONIONS, chopped
  • 3 CLOVES GARLIC, chopped
  • 4 BAY LEAVES
  • 10 OLIVES, chopped
  • 2 RED PEPPERS, chopped
  • 8 TBSP OLIVE OIL
    •

Mix the white wine with the onion, the salt and the ginger and marinate the prawns for one hour. Steam them in a steaming pan for five minutes. Mix the soy sauce and wasabi or mustard for dipping sauce and serve the prawns with the sauce on the side.

This is a recipe from Sabah, on the island of Borneo, which is shared between Malaysia and Kalimantan in Indonesia.

Sprinkle the fish chunks with the juice of 1 lemon and dust with flour. Fry them until done, about 5 minutes on each side. Mix the remaining ingredients and add salt and pepper to taste and pour this over the fish, mix carefully. Put the fish with sauce in a big glass jar and refrigerate for a day and a night. Take the fish out of the fridge one hour before eating. Decorate with lemon wedges and olives.

This is a recipe from the Dominican Republic. On the 6th of November 1844, in the Dominican Republic Constitution (modeled similar to the USA) was signed, after Duarte and his allies had declared independence from Haiti. Click on culinary calendar for more links between cooking and historical events.

 


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