Pollock Escabeche Recipe - Great British Chefs

Ingredients

• 5 red peppers
• 1 Spanish onion, diced
• 2 garlic cloves, minced
• 2 in of fresh ginger, minced
• 250ml of fish stock
• 75ml of cane vinegar
• 50g of cane sugar
• salt to taste
• oil, for cooking
• 1 yellow pepper
• 100ml of cane vinegar
• 50ml of water
• 25g of cane sugar
• 1 star anise
• 1 tsp mustard seeds
• 500g of pollock fillet, cut into 3 portions
• cold-pressed rapeseed oil
• 1 handful of bronze fennel