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Sardines escabeche

Name: Sardines escabeche
Prep time: 2880 min
Cook time: 20 min
Total time: 2900 min
Yield: 6
Ingredients: 1kg fresh sardines, cleaned; 3 tablespoons (1/4 cup) plain flour; 150ml extra virgin olive oil; 1 red onion, thinly sliced; 2 garlic cloves, thinly sliced; 1 carrot, thinly sliced; 2 tablespoons chopped flat-leaf parsley; 2 fresh bay leaves; 1 teaspoon black peppercorns; 3-4 thyme sprigs; 1 teaspoon cumin seeds; 1/2 cup (125ml) dry white wine; 1 teaspoon sugar; 1/3 cup (4 tablespoons) sherry vinegar; Crusty bread, to serve

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48h

20m

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With a nod to raw ceviche, this Spanish escabeche involves cooling lightly fried fish in a bath of vinegary vegetable salad.

1kg fresh sardines, cleaned
3 tablespoons (1/4 cup) plain flour
150ml extra virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
1 carrot, thinly sliced
2 tablespoons chopped flat-leaf parsley
2 fresh bay leaves
1 teaspoon black peppercorns
3-4 thyme sprigs
1 teaspoon cumin seeds
1/2 cup (125ml) dry white wine
1 teaspoon sugar
1/3 cup (4 tablespoons) sherry vinegar
Crusty bread, to serve

Method

1.

Rinse sardines and dry with paper towel. Season flour with salt and pepper, then lightly dust fish in flour. Shake off excess.
2.

Heat 2 tablespoons of oil in a non-stick frypan over medium heat. Cook fish in batches, adding more oil when necessary, for 2 minutes each side until just cooked. Place in a shallow glass or ceramic dish.
3.

Clean pan, then add remaining oil and cook onion for 3-4 minutes until softened but not coloured. Add garlic and carrot, and cook for 1 minute. Add remaining ingredients and 1/3 cup (80ml) water, then simmer for 2-3 minutes until reduced slightly. Pour over fish and allow to cool, then cover and marinate in the fridge for 24 hours to 2 days. Serve with bread.