Throwdown's fish escovitch

  • For the pickled red onions
  • 1 large red onion, thinly sliced and rings separated
  • 240ml red wine vinegar
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 2 tsp chopped fresh thyme leaves
  • For the sauce
  • 960ml fresh orange juice
  • 1 habanero or Scotch Bonnet pepper
  • 6 whole allspice berries
  • 2 tsp grated orange zest
  • White wine vinegar
  • Salt and freshly ground black pepper
  • Honey, to taste, optional
  • For the basil oil
  • 240ml extra-virgin olive oil
  • Handful of freshly chopped basil leaves
  • Salt and freshly ground black pepper
  • For the fish
  • 140g rice flour
  • Salt and freshly ground black pepper
  • 240ml water
  • Groundnut or rapeseed oil
  • 900h pink snapper skin-on fillets, cut into 3.5cm strips
  • Fresh basil leaves, for garnish
1) For the pickled red onions:
Bring a small pot of salted water to a boil, add the onions, cook for 1 minute and drain well. Transfer to a bowl.

2) Combine the vinegar, granulated sugar, salt and pepper in a small saucepan and bring to a boil. Cook until the granulated sugar is dissolved, about 2 minutes. Remove from the heat, let cool slightly then pour the mixture over the onions. Cover and refrigerate for at least 4 hours. Stir in thyme before serving.

3) For the sauce:
Put the orange juice in a medium nonreactive saucepan and bring to a boil. Using a paring knife, make a small slit in the center of the habanero and add to the orange juice along with the allspice berries. Cook until thickened and reduced to about 240ml. Strain into a bowl and let cool slightly. Add the zest and vinegar and season with salt, pepper and honey, to taste, if needed.

4) For the basil oil:
Combine the oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper.

5) For the fish:
Whisk together the plain flour, salt, pepper and enough water to make a batter with the consistency of crepe batter. Let sit 5 minutes.

6) Heat 3.5cm of oil in a medium high-sided saute pan over high heat until it begins to shimmer. Put the plain flour in a large shallow bowl and season with salt and pepper. Season the fish with salt and pepper and dredged lightly in the plain flour, tapping off excess. dip the fish in the batter and let excess drip off. Fry until golden brown. Drain on kitchen towels. Transfer to a platter, drizzle with the vinegar sauce and basil oil and top with some of the pickled red onions. Garnish with basil leaves.

Rule the Kitchen with More Recipe Faves

Fish Recipes
Marinated Yellowtail
Cottage Cheese Gnocchi and Yellowtail with a Lemon Emulsion
Crayfish with Tarragon Crème Fraiche with Roasted Cauliflower Salad