Ingredients
For the fish
- 4 pieces of fish, each 10x10cm / 3x3in I used sea bass, use any fresh white fish you can access
- Salt and pepper
- 4 tbsp all-purpose flour
- Vegetable oil
For the escabeche
- 2 fresh yellow chillies, remove the tips, open them in half and remove the seeds and veins with a spoon.
- 3 small red onions, cut in thick slices
- 4 tbsp ají mirasol paste
- 4 tbsp ají panca paste
- 4 tbsp ají amarillo paste
- 2 tsp salt
- 250 ml red wine vinegar look for a nice quality one
To serve
- 2 hard-boiled eggs peeled and cut in quarters
- 650 g cooked and peeled sweet potato
- 4 Alfonso olives
- Fresh oregano to serve
Instructions
For the fish
- Season the pieces on either side with salt and pepper. Then coat with the flour and tap them to release the excess.
- In a pan, add about 3mm high of oil. Preheat it over medium-high heat.
- Add two pieces of fish at a time, crisping them up on either side.
- Remove the fish and place it on the deep dish you'll be marinating it in.
- Carefully remove the oil from the pan.
For the escabeche
- In the same pan, add all the ingredients for the escabeche, mix and let it come to a boil.
- AS SOON as it starts to boil, remove the sauce from the heat and pour it onto the fish. You also want to lift up the fish to get some of that sauce under it.
- Let it rest for AT LEAST 4 hours (2 hours if you're REALLY in a rush) but ideally overnight in the fridge.
- Serve cold, at room temperature or hot, no judgement here. Serve it with sliced cooked sweet potato, hardboiled egg and olives. It's also good with a portion of rice if you like it.
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