Sardine escabeche
- Published: 26 Jul 23
- Updated: 25 Mar 24
Chef, presenter and co-founder of Wahaca, Thomasina Miers OBE brings us the ideal make-ahead fish recipe. She says: “escabeche is an astonishingly under-rated dish with origins somewhere en route between Sicily and Mexico. In both countries balancing sweet-sour flavours in food is something of an art form. All the work can be done in advance, making this sardine escabeche a beautifully simple dish to serve for a summer lunch party”.
Take a look at our sustainable hake and rhubarb ceviche, too.
Photography: David Loftus
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Serves 3-4 -
Hands-on time 40 min, plus marinating
Nutrition
- Calories
- 394kcals
- Fat
- 24g (4.4g saturated)
- Protein
- 10g
- Carbohydrates
- 26g (17g sugars)
- Fibre
- 3.6g
- Salt
- 0.2g
delicious. tips
Be patient with slow-cooking the onions to bring out their sweetness.
The sardine fillets can be marinated in the escabeche for up to 24 hours in the fridge.
“A meaty and oily fish, Cornish sardines are a simple swap for a ‘Big Five species’ like salmon, if you’re looking to try and eat more UK-caught species of fish. Sardines are also extremely good for you – they’re packed with vital nutrients like omega-3 fatty acids and potassium to support a healthy heart and reduce blood pressure. Choosing MSC certified sustainable seafood gives us the ability to shape a better future for the seas.” Thomasina Miers OBE