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"Escabeche de Pescado"

Spicy, Acid, Sweet Fish Stew.
Course Entrée
Cuisine peruvian
Keyword peruvian food
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Author Brandon Castillo
Cost $

Equipment

  • Pot

Ingredients

  • 3 tbsp Vegetable Oil
  • 4 pieces Fish
  • 1 cup All-purpose flour
  • 2 Red Onions (Wedged)
  • 1 Garlic Clove
  • 1 Bell Pepper
  • 4 "Ají Amarillos" or Jalapeño Pepper (into strips)
  • 3 tbsp Ají Panca Paste (into strips)
  • 1 tbsp Smoked Paprika
  • 1 tsp Cumin
  • 1 tbsp Sugar
  • 1/4 cup Vinegar
  • 1 tbsp Soy Sauce
  • 2 tbsp Chopped Cilantro
  • 1 bayleaf
  • 1 tbsp Oregano
  • 1 tbsp Potato or Corn Starch
  • Salt & Pepper

Serve with

  • 4 Cooked Sweet Potatoes
  • 2 Hard-Boiled Eggs (halved)
  • 4 Kalamata Olives (halved)

Instructions

  • Salt & Pepper the fish, then flour it, Pat fry it then reserve it.
  • In the same Pan/pot add Onions, Garlic, "Ají Amarillo", "Ají Panca Paste" let it cook until onions are tender (at low/medium heat)
  • Once onions are soft add Bell Pepper, Spices, Aromatics, Vinegar, Sugar, Soy Sauce, bring to a boil turn the heat to low.
  • Add Fish then the potato starch diluted in water bring to a boil, adjust seasoning serve with chopped cilantro, hardboiled eggs, sweet potatoes, and olives.
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