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Fried Fish Escabeche 🍛

Today I cook beautiful Fried Hake in Escabeche Sauce. The sauce is the hero of this dish, so colorful, fragrant and the flavor is so inviting. Easy to make with the ingredients that you have. You must try it yourself to see. Enjoy!

Serves 4

All cooking time 50 minutes


  • 800g (6 slice) Hake

To marinate the Hake

  • ½ Lemon Juice

  • 3 small cloves of Garlic minced

  • 1tbsp Olive oil

  • 1 tbsp Salt or at your taste

  • Black Pepper at your taste


  • 1 Cup or enough flour to coat.

  • 2 cups or 500ml Frying Oil

  • To make the Sauce

  • 3 big Onions slice thinly

  • 2 medium size Tomatoes sliced

  • 6 small size Capsicums/Peppers

  • 4 cloves of Garlics minced

  • 4tbsp Olive oil

  • 1 cube of Fish stock (Water, Vegetable or Chicken stock also good)

  • 1 Bay leaf

  • 1tbsp Mustard

  • 1tbsp paste of red Capsicum

  • 4tbsp Vinegar

  • 20 Black Olives

  • 1 tsp Oregano

  • Piri piri at your taste optional

  • Black Pepper & Salt at your taste

  • Parsley to garnish

How to make

First marinate the fish with the marinating ingredients above, cover it & keep in the fridge for 15 minutes. Second prepare all ingredients for the Sauce while fish is in the fridge. After 15 minutes coat the fish with flour very well, fry it 4 minutes each side until it gets golden in color (you might need to fry more or less, depends on the size of the piece of fish), put on the plate with paper towel and keep it aside. Next heat the pan or pot, add olive oil and let it to be hot, add garlic, mix it, add red capsicum paste and mix it together and cook it for a few seconds, add bay leaf. Add Onion, cook until it gets soft, add capsicum and cook one minute. Add mustard, fish stock and cook it until everything gets soften. Add tomatoes, cook it until it’s softer. Add piri piri at your taste and add oregano, mix it. Add vinegar, olives, pepper at your taste and salt and mix it well. Now the sauce is done. Put the fish on the bottom of your serving platter and sauce on top! You can serve cold or hot. When serving garnish with Parsley and enjoy!

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