Peruvian Fish Escabeche

Metric version of recipe

Yields 8 portions

Ingredient Amount
Sea bass fillets, 4 oz. portions 8 ea.
Salt, divided use 1 ½ tsp.
Black pepper, freshly ground, divided use 1 tsp.
Flour, all-purpose 1 cup
Vegetable or canola oil 6 Tbsp.
Olive oil, extra virgin ¼ cup
Red onions, medium, sliced 1/8 inch thick 2 ea.
Yellow Peruvian chiles, thinly sliced 1 ¾ cups
White wine vinegar ½ cup
Dry chili paste 2 Tbsp.
Beer, light or amber ½ cup
Oregano, dried 1 ½ tsp.
Fish stock 2 cups
Sweet potatoes, boiled, peeled, and sliced ¼ inch thick 4 ea.

Method

  1. Season the fish with 1 teaspoon of the salt and ¼ teaspoon of the pepper. Combine the remaining salt and pepper with the flour, then dredge the fish lightly with the flour mixture. Heat the vegetable oil in a large nonstick skillet over medium-high heat and quickly fry until light golden on both sides, about 3 minutes each side. Remove from the heat, place in a 10- by 13-inch casserole or other nonreactive, shallow container, and set aside to cool. Cover and refrigerate once the fish has cooled to room temperature.
  2. Clean and dry the skillet and heat the oil in it over medium heat. Add the onions and sliced yellow chiles and cook, stirring, until tender, 5 to 8 minutes. Add the vinegar, chili paste, and beer. Bring to a boil and cook for 5 to 10 minutes, or until the flavors blend and some of the alcohol evaporates. Add the oregano and fish stock, bring to a boil, then remove from the heat and allow to cool for 1 hour. Pour the cooled marinade over the fish, cover, refrigerate, and let stand for a few hours, or preferably overnight.
  3. Divide the boiled sweet potatoes among the plates and carefully place a portion of fish on top. To serve, top each fish with ¼ cup of the onion-pepper mix, and drizzle with 2 tablespoons of the escabeche marinade.

Additional tips

Recipe credit: Marilú Madueño, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at General Session XI on Saturday, Nov. 4, 2006.

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