Fish Escabeche

Ingredients

1 pompano fish

2 bell peppers (preferrably red, but green or yellow will work too)

5 star anise

Vegetable oil for deep frying

3 table spoons olive oil for the vinaigrette

1 table spoon white wine vinegar

1 stalk of basil (Thai basil works well, too)

1 bunch of green onion

Salt and pepper

Sugar optional

Escabeche in Spain traditionally means to eat something that has an acidic or sour flavor. This dish has a sweet and sour flavor which is perfect for a summer day. 

Start off by prepping the fish for deep frying. Slice slits in the fish and season with salt. Heat cast iron pan or heavy bottom pot and add vegetable oil. The temperature should be about 350 degrees. Gently place fish into the pan. It helps to lay it away from you. Fry for about 8-10 minutes each side. The skin should be crisp and the insides should still be juicy. 

Sauce

The sauce also works as a garnish. Julien peppers into thin strips. Heat pan and add olive oil. Sweat off peppers and star anise. Season with salt and pepper. Splash a little white wine vinegar. Think of this as a warm vinaigrette. Taste the sauce. Add more olive oil of needed. Lightly chop basil and green onion and sprinkle into the sauce. 

Plate the fish into a large platter, and spoon in the sauce gently. Enjoy with Chardonnay and warm rice.