Fish with pickled onions – peruvian escabeche

09 Feb Fish with pickled onions – peruvian escabeche

We love this dish, it reminds us of Peru. The mix of the pickled and tangy onions over the fried fish and the mix with the caramelized sweet potato…so yummy!

So we try to cook it every now and then but I don´t know why I haven´t published it before in the blog. 

Ingredients:

1/2 cup of red wine vinegar

2 big onions

4 pieces of fish (we use barramundi this time)

3 tablespoon of Peruvian chilli sauce (aji mirasol)

1 teaspoon minced garlic

Flour 

vegetable oil

Salt and pepper

Prep:

1. Cut the onion in half and then in fourth to make them like wedges. Put them on a bowl with the vinegar. Let them rest for a couple of hours to marinate. 
2. Clean the fish and salt pepper them. Cover the slices in flour and set aside. 
3. Heat a saucepan with oil to fry the fish. When is medium hot fry the fish until they are done and golden. Let it rest in a dish with towel paper to absorb the oil excess. 
4. Heat a pot with a drizzle of oil, when is medium hot fry the garlic and chilli paste. Add the onions with the vinegar, some salt and pepper and let it simmer for a couple of minutes. Pour the mixture over the fish fillets. Now serve them with some sweet potato and boiled egg. Enjoy!