Fish is an incredibly versatile ingredient in the kitchen, as it lends itself to both cold and hot preparations. Additionally, escabeche serves as a method for preserving fish and can even be considered a cooking technique due to the nature of the meat. For today's recipe, we’ve chosen bonito, a fish species found in the Pacific Ocean that is only available in summer. If you cannot find bonito specifically, you can substitute it with another...
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Ingredients
Bonito, sliced into rounds1kg
White vinegar1/4L
White wine1/4L
Bay leaves2
Carrots, sliced into rounds2
Onion, julienned1
Leeks, julienned4
Red bell pepper, julienned1
Olive oil, as needed
Salt, to taste
Whole black peppercorns, to taste
Nutrition (per serving)
Calories
240.0kcal (12%)
Protein
40.0g (80%)
Carbs
0.0g
Sugars
0.0g
Healthy Fat
4.8g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
How to make Pickled Bonito
Prepare the Fish
- Step 1
Place the bonito slices in a container and sprinkle salt on both sides. Let the fish marinate in the salt for approximately one hour.
Cook the Fish
- Step 1
Heat a little olive oil in a large skillet.
- Step 2
Once hot, cook the bonito slices on both sides until golden.
- Step 3
Cook over low heat to avoid burning the fish, and only for a few minutes to keep the inside juicy. Set aside.
Prepare the Vegetables
- Step 1
In the same skillet used to cook the bonito, add the onion with a pinch of salt. Then, add the leeks, carrots, whole black peppercorns, and bay leaves.
Combine Ingredients
- Step 1
Cook everything over very low heat for about ten minutes. Add the cooked bonito, along with the white vinegar and white wine.
Simmer
- Step 1
Let the mixture boil gently for ten minutes. Remove from heat and allow it to cool slightly before proceeding to store the escabeche.
Preserve
- Step 1
Transfer the fish and the rest of the escabeche ingredients into a sterilized jar. Seal the jar immediately while the preparation is still warm to create a vacuum seal.
- Step 2
Let the jar cool completely and store it in the refrigerator.
Nutrition (per serving)
Nutrition (per serving)
Calories
240.0kcal (12%)
Protein
40.0g (80%)
Carbs
0.0g
Sugars
0.0g
Healthy Fat
4.8g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the bonito slices are evenly salted to enhance the flavor and preserve the fish effectively.
Use a firm-textured fish if bonito is unavailable, such as mackerel or tuna.
Sterilize the jar properly to ensure the escabeche is preserved safely.
For a more intense flavor, let the escabeche sit in the refrigerator for at least 24 hours before serving.
FAQS
Can I use a different type of fish for this recipe?
Yes, you can substitute bonito with another firm-textured fish like mackerel or tuna.
How long can I store the escabeche in the refrigerator?
The escabeche can be stored in the refrigerator for up to one week if properly sealed and sterilized.
Can I use a different type of vinegar?
Yes, you can use apple cider vinegar or rice vinegar, but it may slightly alter the flavor profile.
Do I need to cook the vegetables completely?
No, the vegetables should be cooked until slightly tender but still retain some crunch for texture.
Is it necessary to create a vacuum seal in the jar?
Yes, creating a vacuum seal helps preserve the escabeche and ensures it stays fresh longer.
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