Escoveitched Murray cod

Ingredients

• 1kg boneless fish fillets, skin on or off as preferred (if using Murray cod remove skin as it is very tough)
• salt
• freshly ground black pepper
• flour for dipping
• extra virgin olive oil
• juice of 2 limes
• grated zest of 1 lime
• Pickle mixture
• 2 red onions, sliced paper-thin
• 2 hot chillies, slit, seeded and cut into julienne shreds
• 2 tbsp whole allspice, coarsely cracked in a mortar
• 1 cup good wine vinegar or cider vinegar
• 1 tsp sea salt
• 1/2 tsp white peppercorns, coarsely cracked
• 1 choko or 1 Lebanese cucumber, peeled, sliced and cut into strips (remove seeds if using a cucumber)
• 1 sweet red pepper, seeded and cut into strips

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