Aromatic Fish Escabeche

Name: Aromatic Fish Escabeche
Yield: Yield: 8 Portions
Ingredients: 3 lb/1.36 kg fresh sardines, smelts, or similar fish, cleaned and gutted; Salt, as needed; 3 lb/1.36 kg fresh sardines, smelts, or similar fish, cleaned and gutted; 3 lb/1.36 kg fresh sardines, smelts, or similar fish, cleaned and gutted; Extra-virgin olive oil, as needed, for frying; 6 garlic cloves, sliced; Ground black pepper, as needed; All-purpose flour, as needed; 1 tsp/2 g ground ginger; 1 pinch saffron threads; 1 tbsp/6 g ground cumin; 1½ tsp/3 g red pepper flakes; 4 bay leaves; ½ cup/120 mL water; 1 cup/240 mL red wine vinegar; 1 oz/28 g sugar

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 lb/1.36 kg fresh sardines, smelts, or similar fish, cleaned and gutted
Salt, as needed

Fish course
Pescatarian
Street Food

Method

Season the fish with salt and pepper, dredge in flour, and shake off the excess. Deep-fry the fish in olive oil at 375°F/191°C until golden brown, crispy, and cooked through, 3 to 4 minutes. Remove the fish from the skillet and allow to drain on a wire rack.
In a skillet, sweat the garlic in about 4 oz/113g of olive oil over low heat for about 1 minute. Add the