Escabeche recipe | Christine Manfield | Gourmet Traveller

Ingredients

• 1 tsp cumin seeds
• 2 tbsp plain flour
• ½ tsp chilli powder
• 12 small red mullet fillets, skin on and pin-boned
• 300 ml extra-virgin olive oil
• 8 cloves garlic, finely chopped
• ½ cup red wine vinegar (125ml)
• 2 fresh bay leaves
• 2 sprigs thyme
• 1 small red chilli, thinly sliced
• 1 tsp Spanish unsmoked sweet paprika
• For serving: coriander, dill, mint, at-leaf parsley and oregano leaves, roughly chopped
• For serving: crusty bread