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1
Whisk together aji panca paste, soy sauce, mirin, ginger, and garlic in a medium bowl.
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2
Add pieces of fish and toss to coat.
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3
Cover and refrigerate 2 hours.
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4
Combine water, salt, onion, and ginger in a small saucepan.
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5
Bring to a boil, reduce heat, and simmer 20 minutes to make a quick broth.
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6
Add shrimp and boil 1 minute, then drain immediately.
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7
When shrimp are cool enough to handle, remove shells.
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8
Season shrimp with salt.
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9
Combine passion fruit juice, rocoto pepper strips, ginger, and sugar in a small saucepan.
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10
Bring to a simmer over medium heat.
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11
Reduce heat and simmer until mixture is the consistency of honey, about 20 minutes.
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12
Remove from heat.
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13
Heat oil in a small skillet over medium heat.
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14
Add garlic and saute until opaque, about 1 1/2 minutes.
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15
Add aji panca paste and continue to cook, stirring, for an additional 3 minutes.
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16
Stir aji panca mixture into passion fruit mixture.
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17
Boil fish stock over moderately high heat until reduced by half, about 10 minutes.
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18
Add cream, reduce heat, and simmer for an additional 5 minutes.
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19
Season with salt and pepper to taste.
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20
Preheat broiler.
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21
Put cream cheese and turmeric in a large bowl.
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22
Warm passion fruit juice in a saucepan over moderately low heat, then whisk in agar agar until dissolved.
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23
Pour passion fruit juice over cream cheese and whisk until smooth.
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24
Peel one flat side of one mango.
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25
Cut 8 pasta-thin slices using a mandoline or sharp knife.
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26
Peel and slice other side.
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27
Repeat with second mango, for a total of 32 slices.
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28
Cut a round from each slice with a 3-inch cutter.
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29
Lay 16 mango rounds on a greased baking sheet and sprinkle with sugar, about 1/2 tablespoon per slice.
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30
Broil until sugar melts and browns, about 6 to 7 minutes.
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31
Divide other 16 mango rounds among 4 plates, lining up 4 rounds on one side of each plate.
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32
Spread 1 tablespoon cream cheese mixture on each mango slice.
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33
Lay 1 cooked shrimp on top of each.
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34
Top each ravioli with 1 caramelized mango slice, sugar side up.
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35
Heat 2 to 3 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 375If using carrots, slice lengthwise with a mandoline into 16 flexible strips.
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36
Roll strips into coils and secure with toothpicks.
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37
Fry coils in oil until crisp, 1 to 2 minutes.
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38
Transfer to paper towels to drain.
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39
Remove fish from refrigerator.
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40
Pour flour into a large bowl.
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41
Using a fork, transfer pieces of fish to flour and toss to coat.
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42
Fry fish in oil until crisp and brown, 3 to 4 minutes.
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43
Transfer to paper towels to drain.
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44
Re-warm passion fruit-aji sauce over low heat.
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45
Stir in passion fruit juice, 1/2 tablespoon at a time, until sauce is thin enough to drizzle.
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46
Re-warm salsa marina over low heat.
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47
Place 4 fish pieces in a vertical line on each plate, each piece opposite a mango ravioli.
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48
Spoon a little salsa marina over each piece of fish.
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49
Drizzle 4 horizontal lines of passion fruit-aji sauce across each plate, one line across each row of fish and ravioli.
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50
Remove toothpicks from carrot spirals.
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51
Arrange 4 spirals in a vertical line down the center of each plate, between fish and ravioli.
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52
Sprinkle plates with sea salt and chives, and serve.
