Fish Escabeche is a traditional Peruvian dish featuring fish marinated and cooked in a tangy, spicy sauce made with vinegar, onions, and peppers. Known for its bold flavors, it is often served as a hearty and satisfying meal.
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Cut the cleaned and scaled croaker into medium pieces.
Place the fish in a bowl and season with salt, freshly ground black pepper, lemon juice, and curry powder.
Let it marinate in the refrigerator for 1 hour.
Remove the fish from the marinade and coat each piece with the flour mixture.
Heat oil in a pan and fry the coated fish until golden and cooked through.
Transfer the fish to a plate lined with absorbent paper to remove excess oil.
In another pan, heat a small amount of oil and sauté the onion rings, crushed garlic, and finely chopped habanero peppers over low heat for 2 minutes.
Add the leftover marinade liquid and continue cooking briefly.
Arrange the fried fish in a glass dish. In a bowl, mix the white vinegar with water, then combine with the sautéed onion, garlic, and chili mixture.
Pour this mixture over the fish.
Cover and refrigerate the dish for 3 hours before serving.
For more flavor, marinate the fish in the vinegar mixture for up to 2 hours before frying.
Control the spice level by adjusting the amount of cayenne pepper.
Can I use a different type of fish?
Yes, you can substitute with any firm white fish like tilapia or sea bass.
How can I make this dish less spicy?
Reduce or omit the cayenne pepper to make the dish less spicy.
Can I prepare this dish in advance?
Yes, you can prepare the sauce in advance and fry the fish just before serving.
What can I serve with Fish Escabeche?
Serve it over steamed rice or boiled potatoes to absorb the tangy sauce.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking.
