As petingas de escabeche são um clássico petisco português, perfeito para os dias quentes e para partilhar com amigos. Nesta versão, o tradicional escabeche ganha uma dimensão exótica e perfumada com a adição de caril e gengibre, criando um equilíbrio delicioso entre o ácido do vinagre e o calor das especiarias. É uma receita que melhora com o tempo, ideal para preparar com antecedência e surpreender.

Ingredientes

  • 500 g de petingas (limpas, sem cabeça e tripas)
  • Farinha q.b. (para polvilhar)
  • Óleo q.b. (para fritar)
  • 4 cebolas médias cortadas às rodelas
  • 4 dentes de alho laminados
  • 2 colheres de sopa de açúcar mascavado
  • 1 colher de sobremesa de caril
  • Gengibre picado q.b.
  • 1 folha de louro cortada em pedaços
  • Raminhos de tomilho verde q.b.
  • 1 dl de azeite virgem
  • 1 dl de água
  • 2,5 dl de vinagre
  • Sal q.b.
  • 20 grãos de pimenta branca

Preparação

  1. Lavei e limpei bem as petingas, retirando cabeças e tripas. Polvilhei com farinha, sacudi o excesso e fritei em óleo bem quente. Reservei.
  2. Num tacho, levei ao lume as cebolas, os alhos, o açúcar mascavado, o caril, o gengibre, o louro, o tomilho, o azeite, a água, o vinagre, o sal e os grãos de pimenta branca.
  3. Deixei cozer até as cebolas ficarem cozidas mas ainda com alguma firmeza.
  4. Num tupperware, coloquei uma camada de petingas fritas, reguei com metade do escabeche ainda quente e repeti com o restante peixe e molho por cima.
  5. Deixei arrefecer, tapei e guardei no frigorífico.
  6. Dois dias depois, voltei as petingas para uma travessa e servi frias como entrada.

Ready for a taste of the Portuguese coast? Here is the recipe, translated just for you.

Curried Pickled Small Sardines

“Escabeche” is a time-honoured Iberian technique of preserving food, particularly fish, in a sharp, acidic marinade. It’s more than just pickling; it’s a method that infuses the main ingredient with a symphony of aromatic flavours. This dish is a quintessential Portuguese petisco (a small plate or appetiser), perfect for enjoying on a sunny terrace with a glass of crisp Vinho Verde. It’s a brilliant way to prepare fish ahead of time, as the flavours only get better.

This particular recipe gives the classic escabeche a modern, aromatic twist. The addition of curry powder, fresh ginger, and brown sugar introduces a gentle, warming spice that beautifully complements the rich, oily fish and cuts through the tang of the vinegar. The result is a wonderfully balanced dish that is both familiar and excitingly different, showcasing how versatile traditional Portuguese cooking can be.

The key to a truly magnificent escabeche is patience. While you can eat it the same day, it is infinitely better after resting in the fridge for at least 24 to 48 hours. This allows the fish to fully absorb the marinade, becoming tender and flavourful. Serve it chilled or at room temperature with plenty of crusty bread to mop up every last drop of the delicious, spiced pickling liquor. If you can’t find “petingas” (small, young sardines), this recipe works equally well with sprats, anchovies, or even fillets of mackerel.

Ingredients

  • 500g of small sardines (or sprats), cleaned, with heads and guts removed
  • Plain flour, for dusting
  • Vegetable oil, for frying
  • 4 medium onions, sliced into rings
  • 4 cloves of garlic, thinly sliced
  • 2 tbsp of brown sugar
  • 1 dessertspoon (or 2 tsp) of curry powder
  • A small piece of fresh ginger, finely chopped
  • 1 bay leaf, torn into pieces
  • A few sprigs of fresh thyme
  • 100ml of virgin olive oil
  • 100ml of water
  • 250ml of white wine vinegar
  • Salt, to taste
  • 20 white peppercorns

Preparation

  1. Thoroughly wash and pat dry the cleaned sardines. Lightly dust them with flour, shaking off any excess. Fry in hot oil until golden and crisp. Remove from the pan and set aside.
  2. In a separate saucepan, combine the sliced onions, garlic, brown sugar, curry powder, ginger, bay leaf, thyme, olive oil, water, vinegar, salt, and white peppercorns.
  3. Bring the mixture to a simmer over a medium heat and cook until the onions are tender but still retain a slight firmness.
  4. In a non-reactive container (glass or ceramic are best), place a layer of the fried sardines. Pour half of the hot escabeche marinade over them. Add the remaining sardines and top with the rest of the marinade.
  5. Allow to cool completely to room temperature, then cover and transfer to the refrigerator.
  6. For the best flavour, allow the dish to marinate for at least one or two days before serving. Serve chilled as a starter.