Escabeche (pickled fish)

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Ingredients (14)

6-8	fresh sardines, cleaned but with the head intact or 1kg fish fillets
	fish spice
	salt and freshly ground black pepper
	cake flour
100 ml	sunflower oil
	onion — sliced into rings
8	garlic — cloves, crushed
1-2	chillies — chopped
500 ml	water
125 ml	wine — red
	vinegar
	limes — juice only
	bay leaf
6	black peppercorns — whole

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Method:

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.