Chef Hidaka from Ristorante Acquapazza introduces a classic escabeche (marinated fish) using rockfish. It's delicious fresh, but even better when it sits, making it a perfect make-ahead dish. Enjoy this elegant fish dish with its exquisite balance of sweetness and acidity from the vegetables and dried fruits.
Ingredients
Main Ingredients (4-5 servings)
- Rockfish (small fillets) 20 pieces
- Onion 1/2
- Carrot 1/8
- Celery 1/4
- Zucchini 1/2
- Bell Pepper (red and yellow) 1/4 each
- Garlic 1 clove
- Olive Oil 50cc
- Raisins 80g
- Dried Figs 80g
- Dried Persimmon (Anpo-gaki) 80g
- All-purpose Flour (for dusting) As needed
Seasonings
- [A] White Wine 200cc
- [A] White Wine Vinegar 200cc
- [A] Sugar 85g
- [A] Salt (to taste)
Steps
- Trim the fins of the Rockfish with scissors. Tip: The dorsal fin is sharp, so cut it first to prevent injury and make scaling easier.
- Scale the Rockfish using a fish scaler. Running water helps prevent scales from scattering. Doing this inside a plastic bag makes cleanup easier.
- Use the tip of your knife to clean off any remaining scales, especially around the fins.
- Make a cut from the belly side, from the base of the tail to the head, with kitchen shears to remove the gills and innards. Tip: The gills are sharp, so be careful. Pulling on the gills after gripping them will make removing the innards easier.
- Thoroughly wash away any bloodline using a toothbrush or similar tool. Tip: Leaving bloodline can cause off-flavors and faster spoilage.
- Remove the head of the Rockfish and fillet it into three pieces from the belly side. Tip: Place the tip of your knife along the backbone and slowly fillet while feeling the resistance of the bone for a clean cut.
- Thinly slice away the belly bones from the rockfish fillets by angling your knife close to the bone.
- Cut the rockfish fillets into bite-sized pieces.
- Finely chop the Onion, Carrot, Celery, Zucchini, and Bell Pepper (red and yellow).
- Cut the Garlic in half and lightly smash it.
- Cut the Raisins and Dried Figs into bite-sized pieces. Cut the Dried Persimmon into bite-sized pieces.
- Heat Olive Oil in a frying pan and add the smashed Garlic to infuse the oil with its aroma.
- In a small saucepan, combine [A] White Wine 200cc, [A] White Wine Vinegar 200cc, [A] Sugar 85g, and [A] Salt (to taste). Stir until the sugar dissolves to create the marinade.
- Remove the garlic from the frying pan once it has released its aroma.
- In the same frying pan where the garlic was removed, add the chopped Onion, Celery, and Carrot and sauté.
- Add the Bell Pepper to the sautéed vegetables, and finally add the Zucchini. Sauté until softened.
- Lightly season the sautéed vegetables with Salt.
- Add the Raisins and Dried Figs to the sautéed vegetables and pour in the prepared marinade.
- Season the cut Rockfish pieces evenly with Salt and let it sit for a moment.
- Lightly coat the Rockfish with All-purpose Flour, and tap off any excess.
- Fry the Rockfish in oil heated to 170-180°C (340-355°F). Tip: Frying until golden brown allows the fish to absorb the marinade better, making it more delicious.
- Pour the marinade over the fried Rockfish.
- Arrange the Rockfish on a plate, top with the sautéed vegetables and plenty of marinade. Garnish with Dried Persimmon and herbs. Tip: Marinating for half a day to a full day will allow the flavors to meld, making it even more delicious. It can also be enjoyed as a refreshing dish immediately after frying.
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