Robalo en escabeche a la yucateca (fish with onion sauce)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sea bass | |
| 2 | Eggs, beaten Escabeche: | |
| 1 | large | Onion, cut in rings vinegar |
| 1 | tablespoon | Extra Virgin olive oil |
| ¼ | teaspoon | Ground black pepper |
| 2 | Green chiles, cut in strips | |
| 2 | Leaves oregano salt water (1 tsp salt per cup of water) | |
| 2 | Heads of garlic, cut in half | |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Crumbled oregano |
| 1 | Bay leaf | |
Directions
Boil the sea bass in water with the oregano. When cooked, remove the skin and spines, coat with beaten egg and fry in hot oil. Serve covered with escabeche.
Prepare the escabeche as follows: Soak the onion rings in salt water for 10 minutes. Drain, cover with vinegar, and bring to a slow boil.
Add the garlic, oil, chiles, and spices. Remove from heat.