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Silvery, slippery, super fresh little fish, and locally caught too, I couldn’t resist. I’d got planned for lunch spicy tofu cakes flavoured with seaweed, mushrooms and ginger, the fish pickled in lime juice with ginger, lemongrass and coriander would complement them nicely. The recipe for the tofu cakes will be in the next post.
Boquerones en vinagre is a traditional dish here in southern Spain, the little fish are pickled/cooked in wine vinegar and then topped with finely chopped garlic and parsley, and dressed with olive oil. The preparation of these I’m reposting here.
For today I’m making the variation mentioned in the original post, where lime juice is used to pickle the fish but adding oriental flavours as a topping. For the first marinade I used half rice vinegar and half lime juice. Then just lime juice as the second marinade which is topped with grated ginger, finely slice lemongrass and green garlic stem, then finely chopped red chilli. It was delicious with the lime giving a gently sweetness.
Enjoy ❤️
fincafood 