Raw snapper escabeche

Not quite a ceviche, not quite a tiradito, let’s call it escabeche(ish!). Inspired by the Portuguese tradition of preserving fish in vinegar and a Peruvian-style ceviche, this fish dish is a brilliant new way to serve sashimi.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• ½ fennel bulb, very thinly sliced
• 1 small red onion, very thinly sliced
• 1 garlic clove, thinly sliced
• 6 cherry tomatoes, sliced
• Salt
• 5 tbsp good-quality chardonnay vinegar
• 1 tsp coriander seeds
• 300 g sashimi-quality snapper fillets, skin removed
• Extra virgin olive oil, to serve
• Grilled sourdough slices, to serve

Instructions

1. In a large bowl, combine the fennel, onion, garlic and tomatoes with a generous sprinkling of salt. Rub together briefly, then add the vinegar and toss lightly to combine. Stand for 5 minutes before using.
2. Meanwhile, in a small frying pan, dry-toast the coriander seeds until fragrant, then remove to a spice grinder or a mortar and pestle and crush to a coarse powder.
3. Thinly slice the fish into large thin pieces and arrange on a serving plate. Sprinkle with the ground coriander powder, then top with the vegetable mixture. Drizzle generously with olive oil and serve with grilled sourdough on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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The Cook Up with Adam Liaw

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