How to prepare escabeche fish

Step 1 : The small chubs are cleaned, carefully removing their scales, and cut horizontally from head to tail.

Step 2 : The garlic cloves are peeled and finely chopped.

Step 3 : Meanwhile, the onions and hot peppers are chopped into small pieces.

Step 4 : The fish is placed in a bowl and seasoned with mustard, curry, chopped garlic, salt, and pepper to taste.

Step 5 : Mix well to ensure all flavors are absorbed.

Step 6 : Then, the fish is completely coated with flour.

Step 7 : In a skillet with a little hot oil, place the floured fish and let it brown.

Step 8 : Fry on both sides and remove from heat.

Step 9 : In the same hot skillet, add the chopped onions and sauté until transparent; set aside.

Step 10 : In another skillet, combine flour with vinegar, bringing to a gentle boil for about 5 minutes.

Step 11 : Add the chopped hot peppers and sautéed onions to the mixture, stirring well before removing from heat.

Step 12 : Place the fish on a tray and cover it with the prepared sauce.

Step 13 : Now everything is ready to serve.

Step 1 : Season the fish fillets with salt and pepper before frying them in a skillet with a little olive oil until cooked but not overdone.

Step 2 : Once ready, remove from heat and set aside.

Step 3 : In the same skillet, add a little more olive oil to sauté the onion and pepper until softened.

Step 4 : Add the chopped garlic and sauté for a few seconds.

Step 5 : Then, add the vinegar, water, oregano, cumin, and bay leaves, mix well, and bring to a boil over medium heat.

Step 6 : Reduce the heat and cook for about 5 more minutes until the mixture slightly thickens.

Step 7 : Add the fish fillets to the mixture, ensuring they are fully covered with the pickle.

Step 8 : Cook on low heat for another 10 minutes.

Step 9 : Finally, remove from heat and let cool before serving cold.

Step 1 : In a skillet with olive oil, brown the fish fillets on both sides and set aside.

Step 2 : Then, in the same skillet, sauté the chopped onion, carrots, red bell pepper, and garlic until tender.

Step 3 : Next, add the vinegar, water, bay leaves, salt, and pepper.

Step 4 : Cook over low heat for 10 minutes.

Step 5 : Subsequently, add the fish fillets and cook for another 5 minutes.

Step 6 : Finally, let it cool and refrigerate for at least 4 hours before serving.