Pacific Saury Escabeche
Escabeche is a dish in which fish or meat is either steamed or fried, then marinated in vinegar. This colorful and delicious dish is sure to please all of your guests!
Photographed by Takeshi Noguchi
Calorie count is per serving.
Excludes time needed to marinate.
Ingredients (Serves 2)
- 2 Pacific saury
- 100 ml French dressingNote
*Store-bought, or made from scratch (combine 70 ml vinegar, 140 ml olive or other vegetable oil, 1 tsp salt, and pepper to taste).
- 1 onion (small)
- 1 stalk celery
- 4 cm carrot
- 1 tomato (small)
- A dash of vegetable oil
- A pinch of salt
- A pinch of pepper
Remove the heads and guts from the fish. Wash thoroughly and remove any remaining scales. Pat dry. Make 7-8 mm incisions in the skin. Cut into 4 equal lengths, wash and pat dry.
Make an incision along the stomach and remove the guts with the tip of the blade. Wrap the heads and guts in newspaper to discard.
Thinly coat the frying pan with vegetable oil and place over medium heat. Lay the fish pieces in the pan and cook over medium-high heat for 2-3 minutes. Cover and cook for 2 more minutes at low heat. Turn over and cook for another 2 minutes at medium-high heat. Pour the French dressing in a bowl, add the fish and let it cool.
Marinate the Pacific saury while they're still hot to make sure they will asborb flavor as they cool.
Cut the onion lengthwise in half and thinly slice along the grain. Remove the celery strings and cut into 4 cm lengths, then thinly slice along the grain. Cut the carrot into thin shreds. Remove the tomato stem and cut across in half. Deseed and cut into 1 cm cubes.
Add the vegetables to the marinade and taste. Season with salt and pepper if needed. Marinate for about 30 minutes until the vegetables are tender.