ESCABECHE OF GREY MULLET - Cuisine Magazine - From New Zealand to the World
I often think that escabeche should be called the entertainer’s best friend as it’s one of those dishes whose flavour improves with time. Make it early on the d
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Ingredients
- 600g skin-on fish fillets (I used grey mullet)
- plain flour (or use rice flour if gluten free) for dusting
- olive oil for frying
- 1 onion, thinly sliced
- 1 fennel bulb, thinly sliced, fronds reserved
- 1 teaspoon black peppercorns
- 1 teaspoon coriander seeds
- 2 bay leaves
- 1 teaspoon sea salt
- 1 punnet cherry tomatoes, halved
- a handful basil leaves
- 2 tablespoons capers
- 100ml red wine, sherry vinegar or white wine vinegar
- 1 tablespoon sugar
- 3 red capsicums, roasted, seeded and sliced into strips
- ¼ cup toasted, flaked almonds
- ½ cup green grapes, halved
- extra virgin olive oil for drizzling
- crusty bread
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