Japanese-style fresh fish escabeche

 

Urban EscabecheThis Japanese-style fresh fish escabeche is head chef Jay Clement’s favourite item on the menu, and one that has been kept even after most of the menu was refreshed after the Covid-19 lockdown period. Here’s how to prepare the curing marinade for the fish.

45g palm sugar

50g soy sauce

200g rice wine vinegar

1 thumb ginger

1 lemongrass stalk

Method:

Warm all together until sugar has dissolved, cool completely before use.

Cure for 4 hours.



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Notes: I tested this recipe with three commonly available NZ white fish.

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