Crispy Black Sea Bass Escabeche Recipe
Make Crispy Black Sea Bass Escabeche Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish Preparation
Escabeche Sauce
Garnish
Method
Fish Preparation
- 1
Season the Fish
Pat the Black Sea Bass fillets dry with paper towels. Sprinkle each fillet with salt and black pepper on both sides.
- 2
Dredge the Fish
Spread the all-purpose flour on a plate. Dredge each seasoned fillet in the flour, coating both sides evenly.
- 3
Fry the Fish
In a large frying pan, heat the vegetable oil over medium-high heat. Once hot, add the fillets and fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove the fish and drain on paper towels.
Escabeche Sauce
- 4
Sauté the Vegetables
In a saucepan, heat the olive oil over medium heat. Add the sliced red onion, carrot, and red bell pepper. Sauté until softened, about 5 minutes.
- 5
Add Garlic and Seasonings
Stir in the minced garlic, oregano, bay leaves, sugar, salt, black pepper, and red pepper flakes. Cook for an additional minute until fragrant.
- 6
Simmer the Sauce
Pour in the white wine vinegar and water. Bring to a simmer and let it cook for about 10 minutes, allowing the flavors to meld. Remove from heat and discard the bay leaves.
- 7
Combine Fish and Sauce
Place the fried Black Sea Bass fillets in a serving dish and pour the escabeche sauce over them. Allow to marinate for at least 30 minutes, preferably in the refrigerator.
Garnish
- 8
Garnish the Dish
Before serving, sprinkle the chopped fresh cilantro over the fish and garnish with lime wedges.