Peruvian Fish Escabeche (Metric)
Customary version of recipe
Yields 8 portions
|Sea bass fillets, 115 g portions
|Salt, divided use
|Black pepper, freshly ground, divided use
|Vegetable or canola oil
|Olive oil, extra virgin
|Red onions, medium, sliced 3 mm thick
|Yellow Peruvian chiles, thinly sliced
|White wine vinegar
|Dry chili paste
|Beer, light or amber
|Sweet potatoes, boiled, peeled, and sliced 5 mm thick
Season the fish with 5 ml. of the salt and 1.25 ml. 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 25- by 33-inch casserole or other nonreactive, shallow container, and set aside to cool. Cover and refrigerate once the fish has cooled to room temperature.
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.
Divide the boiled sweet potatoes among the plates and carefully place a portion of fish on top. To serve, top each fish with 60 ml. of the onion-pepper mix, and drizzle with 30 ml. of the escabeche marinade.
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.