Note This recipe was published in the Sydney Seafood School Cookbook ($49.99, hbk, Penguin Lantern) by Roberta Muir and has been reproduced with minor GT style changes.
Escabeche is a Spanish dish of fried fish covered in a hot vinegar marinade and typically served cold. Variations of the dish are popular in Italy, Portugal, France, North Africa, South America and the Philippines. Originally, this technique was used to preserve the fish, which would have had a much stronger flavour than Christine Manfield's modern version here. The fish can be eaten at room temperature as soon as the marinade has cooled down, but it can also be kept refrigerated for up to three days.