Fancy-Pants Escabeche
Zora's Fish List
Welcome to Zora's Fish List, your go-to resource for everything related to fish. Here, you will find detailed descriptions of various fish species, including their habitats, dietary needs, and care requirements.
Whether you are an aquarium enthusiast, a fisherman, or simply curious about aquatic life, our comprehensive listings will guide you through the fascinating world of fish. Enjoy exploring!ts Ribbon Fish Escabeche
• 1 cup of neutral oil (because we don’t want drama)
• 1 tbsp minced ginger (finely chopped, not your redheaded friend)
• 5 cloves of garlic, finely shaved (get fancy with it)
• 2 shallots, thinly sliced (try not to cry, but no promises)
• 15 coriander seeds (exactly 15, or the kitchen gods will frown upon you)
• 10 fennel seeds (because why not?)
• 1 tbsp smoked paprika (for that “I totally know what I’m doing” vibe)
• 2 roasted red peppers, minced (fancy talk for “chopped up real small”)
• 1 lemon, seeded and shaved (sounds weird, but trust the process)
• ½ an orange, shaved (no, not like a bald orange—thin slices, please)
• ½ tsp chili flakes (spice it up, but don’t set your mouth on fire)
• 1 tbsp light brown sugar (sweeten the deal)
• ¼ cup sherry vinegar (fancy vinegar, not the stuff you dye Easter eggs with)
• 1 tbsp fresh parsley, minced (makes you look like a real chef)
• 1 tbsp fresh oregano, minced (because dried just won’t cut it today)
• 1 tsp fresh thyme, minced (because it’s about thyme… sorry)
• Sea salt (to taste, but don’t go full salt bae)
• Ribbon Fish (or whatever fish you fished out of the market)
Instructions:
Warm up the oil in a skillet over medium heat. You want it warm, not sizzling like the sun.Toss in the coriander, fennel, smoked paprika, ginger, garlic, and shallots. Toast them lightly for about 4 minutes - just enough to make your kitchen smell impressive. Stir in the brown sugar and sherry vinegar. Turn the heat down to low and let everything get cozy for 1 minute.
Lightly season your ribbon fish with sea salt (don’t overdo it, this isn’t a salt lick). Gently place the fish into the warm, flavorful bath. Let it poach over low heat until it's just cooked through—think spa day, not deep fry disaster.
Finish with fresh herbs and a final sprinkle of sea salt. Take a step back and admire your culinary masterpiece.
Serve and prepare to take all the credit (even if you kinda winged it). Enjoy! And remember, if anyone asks, you totally knew what you were doing the whole time.
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