Ingredients
- 1 kg Skipjack
- 1 dl Olive oil
- 2 Onions
- 2 tbsp White wine vinegar
- 3 Garlic cloves
- 1 Chili pepper
FOR THE CORN
- 500 g white corn flour
- 2.5 l of water
- 2 tbsp of lard
- 1 bunch of savory
- Salt
- 200 g cow cabbage or kale, cut into julienne
Directions
Soak the skipjack in cold water for 4 or 5 hours. Place a pan of water on the heat. When it is boiling, turn off the heat, dip the skipjack for 3 minutes and remove it. Discard the water and repeat the operation, boiling the water, dipping the skipjack for 3 minutes, and removing it again.
Meanwhile, combine the olive oil, vinegar, the onions sliced into thin half moons, the minced garlic, and finally, the chili pepper, also minced.
Once the skipjack has cooled, remove the skin and bones, mix with the seasoning that you prepared earlier, and let it marinate for at least 24 hours.
FOR THE CORN
Place 1 liter of water on the heat to boil, along with the lard, the savory and the salt. Meanwhile, dissolve the corn flour in the remaining water, pour into the water on the heat, and let it boil slowly for 20 minutes, stirring sporadically. After 20 minutes, add the cabbage and let it boil slowly for another 30 minutes. Then, pour into a tray and let it cool.
Slice it into cubes and serve with the Pickled Skipjack.
Enjoy.
