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Ingredients
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Pește
Saramură (brining/finishing sauce)
To serve
Method
Pește
Prepare and season fish
Rinse the cleaned fish inside and out under cold water and pat dry with paper towels. Make 2–3 diagonal slashes on each side of the fish to help flavors penetrate. Rub the fish inside and out with coarse salt (about 1–1½ tbs) and freshly ground black pepper. Let sit at room temperature while you prepare the saramură (15–20 minutes).
Optional grilling/frying step
Traditional saramura often uses grilled fish for smoky flavor. If grilling: oil the grill grates and place fish over medium-high heat. Grill 6–8 minutes per side (depending on thickness) until skin is crisp and flesh flakes. If pan-frying: heat 2 tbs oil in a large skillet over medium-high heat and fry fish 4–6 minutes per side until golden and cooked through. Transfer cooked fish to a warmed platter and keep warm while you finish the sauce.
Saramură (brining/finishing sauce)
Make the base liquid
In a medium saucepan combine 750 ml water, 2 tbs coarse sea salt, 60 ml apple cider vinegar, and 60 ml white wine (if using). Bring to a gentle simmer over medium heat, stirring to dissolve the salt.
Develop flavor
Stir in 2 tbs tomato paste, 1 tsp sugar, and 1/2 tsp crushed red pepper flakes. Add 2 bay leaves and the 2 sprigs of thyme or rosemary. Let the mixture simmer gently for 6–8 minutes so flavors meld and tomato paste softens.
Finish with aromatics and oil
While the liquid simmers, heat 3 tbs vegetable oil in a small skillet over medium heat. Add 5 thinly sliced garlic cloves and the sliced hot pepper and sauté until garlic is fragrant and starting to turn golden (about 1–2 minutes) — do not burn. Pour the hot garlic-and-oil mixture into the simmering saramură and stir to combine. Simmer 1–2 more minutes, then adjust seasoning: taste and add a pinch more salt or 1–2 tsp vinegar if you prefer brighter acidity.
Assemble and finish
Place the grilled or fried fish in a shallow heatproof serving dish. Pour the hot saramură over the fish so it is partially submerged — the liquid should come up around the sides. Scatter chopped fresh parsley over the fish and allow the fish to rest in the sauce 5–10 minutes so it soaks up flavor. Remove bay leaves and herb stems before serving.