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Escabeche (pickled fish)


Ingredients 14
Servings 6-8
Time 15 MIN


  • 6-8
    fresh sardines, cleaned but with the head intact OR 1kg fish fillets
  • fish spice to taste
  • salt and pepper
  • cake flour to roll the fish in
  • 100
    sunflower oil
  • 1 onion, sliced into rings
  • 8
    garlic cloves, crushed
  • 1-2
    chillies, chopped (optional)
  • 500
  • 125
    red wine
  • vinegar
  • juice of 1 lime
  • 1 bay leaf
  • 6
    black peppercorns


20 MIN

1 Pat the fish dry with a paper towel, season with the fish spice, salt and pepper, then roll in the
cake flour.

2 Fry the fish or fillets in batches of three (depending on their size) in the well-heated oil until golden brown (about 2 minutes a side). Removefrom the pan.

3 Stir-fry the onion, garlic and chilli (if using) in the leftover oil in the pan until soft.

4 Add the water, red wine vinegar and lime juice, then add the bay leaf and peppercorns. Cook for 10 minutes, then season with salt.

5 Return the fish to the pan and heat thoroughly.

6 Transfer the fish and sauce into a nonmetal bowl and let it cool down. Cover and chill in the fridge for at least 24 hours but preferably 48 hours
before serving.



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