Pescado en escabeche

Ingredientes

• 2 kg firm white fish fillets, I am using Hake
• 6 large onions, peeled and sliced
• Salt to taste
• 1 cup of flour
• 1 tsp ground black pepper
• 2 tsp turmeric
• 1 cup vinegar
• 1 cup water
• 3-4 tbsp sugar
• 2 tbsp apricot jam
• 1 tbsp black pepper corns
• 1 tbsp coriander seeds
• 5 bay leaves
• 2 tbsp roasted masala
• 1 tbsp corn flour mixed with 3 tbsp. of water
• Vegetable oil

Preparación

1. 1

   Take the fish pieces and dust with the flour and season with salt and pepper. Heat the oil, shallow fry the fish in a large frying pan, about 2 minutes on each side. Put aside on draining paper.

2. 2

   Next, in a large pot, heat the vinegar and water on a medium heat. Add the onions, sugar, salt, spices, jam, bay leaves and cook for 8-10 minutes. Next, add the corn flour mixture and

3. 3

   Add the corn flour mixture and stir well. Transfer the fish, onion and curry sauce mixture to a large heat proof dish, making sure the sauce covers all the fish.

4. 4

   Allow to cool and cover the bowl or container and store in the fridge overnight or for a few days.