Photo: Marina Oliphant
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Ingredients
- Title:Fish
- 500g yellowtail kingfish, skin off and bloodline removed
- zest of 1 lemon
- 1 pinch lemon thyme
- 1 pinch dried oregano
- salt and pepper
- Title:Escabeche
- 10 shallots, peeled and finely sliced
- 2 garlic cloves, finely sliced
- 1/2 cup extra virgin olive oil
- 1 tbsp coriander seeds, crushed
- 1 tsp allspice
- 1 tsp cinnamon
- salt and pepper
- 1 tsp saffron threads
- 1/4 cup chardonnay vinegar, or best-quality white wine vinegar
- coriander, mint or parsley leaves to garnish (optional)
Method
Rub the fish with zest, thyme, oregano, salt and pepper. Refrigerate for at least 2 hours to marinate.In a heavy-based pan, heat the oil on low and cook the shallots and garlic until they have just softened but not coloured. Remove from the heat and add the remaining ingredients (except the garnish).Pat the fish dry, without rubbing off any of the seasoning.
In a hot frying pan with a little oil, sear the fish for no more than 90 seconds either side.
Place the fish in a deep dish and spoon over the warm escabeche. Cover with plastic wrap and refrigerate for 2-3 hours or until ready to serve (this can be prepared up to a day before).
To serve
Allow the fish to come to room temperature, slice thinly and spoon over the escabeche and garnish.
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