it in the fridge.
|6-8||fresh sardines, cleaned but with the head intact or 1kg fish fillets|
|salt and freshly ground black pepper|
|100 ml||sunflower oil|
|onion — sliced into rings|
|8||garlic — cloves, crushed|
|1-2||chillies — chopped|
|125 ml||wine — red|
|limes — juice only|
|6||black peppercorns — whole|
1 Pat the fish dry with a paper towel, season with the fish spice, salt and pepper, then roll in the
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