Fish Escabeche with Bell Peppers and Ginger

Fish escabeche brings crisp fish together with a bright sauce of vinegar, ginger and bell peppers. Cook the fish and sauce separately, then combine them just before serving so the skin does not soften too soon.

Ingredients for four servings

• 4 small cleaned fish or 2 larger fish cut into portions
• 1 red and 1 green bell pepper, sliced; 1 onion, sliced; 1 thumb ginger, cut into thin strips
• 3 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon soy sauce and 1/2 cup water
• 2 tablespoons oil, salt, pepper and 1 teaspoon cornstarch mixed with a little cold water

Method

1. Pat the fish dry and season lightly. Fry in a wide pan until golden and cooked through; drain on a rack.
2. In a clean pan, soften onion and ginger, then add the peppers and cook until just tender.
3. Add vinegar, sugar, soy sauce and water. Simmer briefly, taste for sweet-sour balance, and thicken lightly with the cornstarch mixture.
4. Spoon sauce over the hot fish and serve immediately with rice.

Keep the raw-fish board separate from the vegetables and cooked fish. Fish should reach 63°C (145°F) in its thickest part according to FoodSafety.gov: https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures . If the sauce reduces too much, add water rather than extra sugar. Refrigerate leftovers promptly.