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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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Why recipes from Laura? 

  • Many of you know Laura from talking through your orders over the phone. Or you already get her great emails.

    Laura came to The Wine List from her background as a food writer. Before having her 3 girls Laura published 2 cookbooks, spent 3 years writing a weekly column with the Sunday Star Times. Appeared as a regular on Good Morning TV and wrote recipes and styled food photos for numerous magazines and food companies. She trained at Leith’s School of Food and Wine in London as a chef.  Worked as a chef here and in AU, had a catering company and ran the Nestle New Zealand Test Kitchen.