Peruvian Fried Fish With Onion Sauce (Escabeche De Pescado) Recipe

Name: Peruvian Fried Fish With Onion Sauce (Escabeche De Pescado)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Sauce:; 3/4 cup red wine vinegar; 2 large onions, cut into medium-thick slices; 2 fresh aji amarillos, or 1 hot pepper (such as habanero, or jalapeno), diced; 2 tablespoons cilantro, chopped; 2 cloves garlic, chopped; 1/2 teaspoon cumin, ground; For Fish:; 6 filets of white fish, preferred kind; 1 teaspoon salt; 1 teaspoon pepper; 1 cup all-purpose flour; Oil, for shallow frying; Serve with: boiled sweet potato, fresh grilled corn, hard boiled eggs, rice

Servings: persons

For Sauce:
3/4 cup red wine vinegar
2 large onions, cut into medium-thick slices
2 fresh aji amarillos, or 1 hot pepper (such as habanero, or jalapeno), diced
2 tablespoons cilantro, chopped
2 cloves garlic, chopped
1/2 teaspoon cumin, ground
For Fish:
6 filets of white fish, preferred kind
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
Oil, for shallow frying
Serve with: boiled sweet potato, fresh grilled corn, hard boiled eggs, rice

1
In a bowl, add ingredients for sauce and allow to marinate while preparing fish, about 20 minutes. Sauce may stand for up to 1 hour.
2
Heat oil in a skillet on medium. Add enough oil to be able to shallow fry fish.
3
In a bowl combine flour, salt and pepper. Dredge fish filets and fry in oil until cooked and golden brown, about 5 minutes each side. Set aside on serving platter.
4
Discard all but a few tablespoons of oil, and turn heat to medium-high.
5
Add sauce and simmer, stirring constantly, until onions have softened and sauce has reduced and thickened, about 5-10 minutes.
6
When sauce is ready, pour sauce over fish and serve with rice, sweet potatoes and corn. Enjoy!

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: For Sauce:, 3/4 cup red wine vinegar, 2 large onions, cut into medium-thick slices, 2 fresh aji amarillos, or 1 hot pepper (such as habanero, or jalapeno), diced, and more.

Yes, Peruvian Fried Fish With Onion Sauce (Escabeche De Pescado) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peruvian Fried Fish With Onion Sauce (Escabeche De Pescado)

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