Baby Snapper with Escabeche Sauce

COOKING TIME: 22 minutes



  • 1 cup Rice
  • 1 3/4 cups Water
  • 600gm Baby Snapper
  • Fillets from The Costi’s Fresh & Cooked
  • 1/3 cup Arrowroot Flour
  • 1 Green Capsicum, sliced thinly
  • 1 Red Capsicum, sliced thinly
  • 1 Spanish Onion, sliced thinly
  • 3 Garlic Cloves, crushed
  • 1 tsp Ginger, grated
  • 2 splashes of Olive Oil
  • 1/2 cup White Vinegar
  • 1/3 cup Brown Sugar
  • 1/3 cup Water
  • 3 tbsp Corn Flour


  1. In a small pot add the rice and water. Bring to the boil, turn to low heat and put the pot lid on. After 18 minutes turn heat off.
  2. In a separate pot, add a splash of olive oil, sauté red and green capsicums, onion, garlic and ginger for 5 minutes. Add the vinegar and sugar and bring to a boil.
  3. Mix corn flour and water until there are no lumps, add to sauce. Simmer gently for 5 minutes.
  4. Dust fish with flour and grill in a large flat pan with a splash of olive oil, for approximately 4 minutes on each side.
  5. Place fish on a mound of rice and top
    generously with sauce.