Chop Chop: Fish escabeche
500g boneless, skinless fish fillets
flour seasoned with salt to dust the fish
1 red onion, thinly sliced
2 carrots, peeled, cut into matchsticks
1 bulb fennel, tops and tough outer leaves removed and discarded, fronds reserved, bulb thinly sliced
3 radishes, sliced
1 red chilli, sliced
2 tablespoons marjoram leaves
1 teaspoon sugar
1 cup white wine vinegar
Dust the fish in the seasoned flour. Panfry, undercooking slightly, then move to a non-reactive (ceramic or glass) dish.
Fry the vegetables and marjoram for a minute or two to soften slightly, then add the vinegar and sugar to the pan. Bring to the boil and once bubbling, remove from the heat.
Pour the vegetables and vinegar over the fish and season with sea salt.
Refrigerate for at least 3 hours then bring to room temperature, garnish with the fennel fronds and serve with crusty bread, or put in a taco with fresh coriander and a dollop of sour cream or creme fraiche laced with hot sauce.