Escabeche with tomatillo salsa
Photo by Tamara West
Often confused with ceviche (which is marinated raw fish), in escabeche the raw fish is lightly cooked before being pickled. Preferably use firm white-fleshed fish fillets at least 1cm thick.
|4 fillets||White fish, firm, such as gurnard, cod or snapper|
|½ cup||Olive oil|
|4||Black peppercorns, lightly crushed|
|2 cloves||Garlic, finely sliced|
|¼ tsp||Cumin seeds, ground, toasted|
|¼ tsp||Dried oregano|
|1||Green chilli, deseeded and chopped|
|1||Onion, thinly sliced|
|½ cup||White wine vinegar|
- Place the fish fillets in a large shallow ceramic dish and pour over the lime juice, turning once to ensure they are completely coated in juice. Cover and leave to marinate for 15 minutes.
- Drain the fish and pat dry using kitchen paper. Heat 2 Tbsp of the oil in a large frying pan and pan-fry the fillets for 1-2 minutes on each side, depending on thickness. You want them to be only just cooked. Transfer to the shallow dish.
- Heat the remaining oil in the frying pan. Add the peppercorns, garlic, cumin, oregano, bay leaves and chilli and cook over a low heat for about 2 minutes. Add the onion and vinegar and bring to the boil. Season with salt.
- Pour pickling mixture over the fish and leave to cool. Cover the dish and place in the refrigerator to marinate for 24 hours.
- To serve, drain off the liquid and serve with a tomatillo salsa and warm soft tortillas.
- Combine all the ingredients in a small bowl and season with salt to taste. Cover and refrigerate.
Tip: You could also use pickled jalapenos, large green olives, chunks of avocado, or roughly chopped coriander leaves.