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Sardines escabeche
Sardines escabeche
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Prep Time:
2880 minutes
Cook Time:
20 minutes
Total Time:
2900 minutes
Ingredients:
  • 1kg fresh sardines, cleaned
  • 60.00 ml (1/4 cup) plain flour
  • 150ml extra virgin olive oil
  • 1 red onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 carrot, thinly sliced
  • 40.00 ml chopped flat-leaf parsley
  • 2 fresh bay leaves
  • 1 tsp black peppercorns
  • 3-4 thyme sprigs
  • 1 tsp cumin seeds
  • 125ml white wine
  • 4.50 gm sugar
  • 82.50 ml (4 tbsp) sherry vinegar
  • Crusty bread, to serve
Instructions:
  • Prepare the sardines by rinsing them and patting dry with a paper towel. Season flour with salt and pepper, then coat the fish lightly with the flour mixture, shaking off any excess.
  • Heat a generous amount of oil in a non-stick frypan over medium heat. Sear the fish in batches for 2 minutes on each side until perfectly cooked, adding oil as needed. Transfer the fish to a shallow glass or ceramic dish.
  • Start by wiping the pan clean, followed by adding the rest of the oil. Sauté the onion for 3-4 minutes until soft but not browned. Stir in garlic and carrot, cooking for an additional minute. Incorporate the rest of the ingredients and 1/3 cup (80ml) water. Simmer for 2-3 minutes until slightly reduced. Drizzle over the fish and let it cool. Cover and refrigerate to marinate for 24 hours to 2 days. Serve alongside some bread.

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