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Escabeche de Pescado
A classic Peruvian dish featuring pan-fried white fish bathed in a vibrant, tangy escabeche sauce of pickled onions and ají amarillo. This dish showcases the influence of colonial heritage on Peruvian cuisine.
🧂 Ingredienser
- 800 g White fish fillets(Firm white fish like sea bass, corvina, or tilapia, cut into 6 equal portions.)
- 1/2 cup All-purpose flour(For dredging the fish.)
- 1/2 cup Vegetable oil(For frying the fish.)
- 3 large Red onions(Thinly sliced into half-moons.)
- 3 medium Ají amarillo peppers(Seeded, deveined, and thinly sliced. If fresh are unavailable, use 2-3 tablespoons of ají amarillo paste.)
- 100 ml White vinegar(Or apple cider vinegar.)
- 1 tsp Ground cumin
- to taste Salt
- to taste Black pepper
- for serving Sweet potatoes(Boiled or steamed until tender, sliced.)
- for garnish Black olives(Optional.)
- for garnish Fresh cilantro(Optional, chopped.)
👨🍳 Fremgangsmåte
- 1
Prepare the fish: Pat the fish portions completely dry with paper towels. Season generously with salt and pepper. Dredge each piece lightly in flour, shaking off any excess.
⏱️ 5 minutes - 2
Fry the fish: Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 180°C / 350°F). Carefully place the floured fish portions into the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary). Fry for about 3-4 minutes per side, until golden brown and cooked through. Transfer the fried fish to a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 15 minutes - 3
Sauté the aromatics: In the same skillet (or a clean one), add a tablespoon of oil if needed. Reduce the heat to medium. Add the sliced red onions and ají amarillo peppers. Sauté, stirring occasionally, for about 8-10 minutes, or until the onions are softened but still retain a slight bite and are translucent. Avoid overcooking them to mushiness.
⏱️ 10 minutes - 4
Create the escabeche sauce: Stir in the ground cumin, salt, and pepper into the sautéed onions and peppers. Pour in the vinegar. Stir well and let it simmer for 1-2 minutes, allowing the flavors to meld and the vinegar to slightly reduce.
⏱️ 3 minutes - 5
Assemble and marinate: Arrange the fried fish portions in a shallow dish or container. Pour the warm escabeche sauce evenly over the fish, ensuring all pieces are coated. Allow the fish to cool to room temperature in the sauce.
⏱️ 5 minutes - 6
Chill and serve: Cover the dish and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to fully develop and the fish to marinate. Serve the Escabeche de Pescado chilled or at room temperature, accompanied by slices of boiled or steamed sweet potato. Garnish with black olives and chopped cilantro, if desired.
⏱️ 3 hours minimum
💡 Profesjonelle tips
- ✓For best results, marinate the fish for at least 3 hours, or ideally overnight. The longer it marinates, the more flavorful it becomes.
- ✓Serve chilled or at room temperature for optimal taste and texture.
- ✓The onions should remain slightly crisp in the escabeche sauce, providing a pleasant textural contrast to the tender fish.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- This escabeche sauce can also be used with other proteins like chicken breast or firm tofu.
- Adjust the amount of vinegar to your preference for a tangier or milder sauce.
- Add a pinch of sugar to the sauce to balance the acidity, if desired.
🏷️ Merker
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