Escabeche de Pescado (Peruvian Fried Fish in Spiced Onion Vinaigrette)
In short: Pan-fried white fish fillets covered in a warm, tangy sauce of red onions, ají panca, garlic and vinegar, served cold with sweet potato and egg. It takes about 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 30 min
- Resting
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 550 kcal
Escabeche is a cold fish dish from the Peruvian coast. Fillets are dusted with cornstarch, fried until golden, and covered with a warm sauce of thick red onion slices, ají panca, garlic and vinegar. The fish soaks up the tangy marinade as it cools. Serve it at room temperature or chilled, with boiled sweet potato, hard-boiled egg and olives. It tastes even better the next day.
Instructions
- Season the fish with the salt and pepper. Dust lightly with the cornstarch, shaking off the excess.
- Heat the 120 ml of frying oil in a wide skillet over medium-high heat. Fry the fillets for 3 to 4 minutes per side, until golden and cooked through, with opaque flesh that flakes easily. Drain on paper towels.
- For the sauce, heat the 60 ml of oil in a clean skillet. Cook the onions for 4 to 5 minutes, until just softened but still crisp-tender.
- Add the garlic, both ají pastes, cumin and oregano and cook for 1 minute.
- Pour in the vinegar and water, then add the sugar, bay leaves and salt. Simmer for 5 minutes.
- Arrange the fish in a single layer in a dish and spoon the hot sauce and onions over it. Let it cool and marinate for at least 30 minutes at room temperature, or cover and chill for up to 3 days.
- Serve at room temperature or cold, with sweet potato, egg, olives and lettuce.
Tips
- For escabeche de pollo, replace the fish with bone-in chicken thighs fried until cooked through to 74°C (165°F), then cover with the same sauce.
- Make it a day ahead so the flavors deepen. Keep it in the fridge and let it sit out for 20 minutes before serving so it is not ice cold.
Questions and answers
Is escabeche served hot or cold?
Cold or at room temperature. The vinegar marinade is what makes it taste best as it rests.
How long does escabeche keep?
Covered in the fridge it keeps for 3 days. The fish absorbs more of the sauce as it sits.
Can I use another fish?
Any firm white fish works, such as halibut, snapper or tilapia. Mackerel gives a stronger, richer result.
How long does it take to make Escabeche de Pescado (Peruvian Fried Fish in Spiced Onion Vinaigrette)?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Escabeche de Pescado (Peruvian Fried Fish in Spiced Onion Vinaigrette)?
About 550 kcal per serving, with 41 g of protein, 41 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 41 g |
| Carbohydrates | 41 g |
| Fat | 24 g |
| Fiber | 7 g |
| Sugar | 14 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
