Fish fillets quickly cooked in a pressure cooker are steeped in a spiced pickling brine of vinegar, onion and chili. Made without added sugar, this Colombian-style dish is a light, dairy-free starter.
Place the fish fillets in the pressure cooker with the water, seal the lid and cook for 3 minutes over medium heat once it reaches pressure.
Boil the vinegar with the onion, chili, bay leaf and salt, then remove from the heat after 2 minutes.
Lay the cooked fish in the hot pickling liquid, drizzle over the olive oil and let it sit at room temperature for at least 20 minutes.
The fish fillets are delicate, so be gentle when stirring them in the pickling liquid to avoid breaking them. Allergens: contains fish.
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