Pickled Fish (escabeche De Pescado)

Pickled Fish, or Escabeche de Pescado, is a popular dish in Peruvian Chinese Cuisine, combining the flavors of both cultures into a delicious and tangy seafood dish.

Gluten Free Dairy Free Seafood Peruvian Chinese Peruvian Chinese Pickled
Pickled Fish (escabeche De Pescado)

Ingredients

  • 1 lb white fish fillets
  • 1 red onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 cup white vinegar
  • 1/2 cup water
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

Instructions

  1. In a large skillet, heat the vegetable oil over medium heat.
  2. Season the fish fillets with salt, pepper, cumin, and paprika.
  3. Sear the fish fillets for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
  4. In the same skillet, sauté the red onion, bell pepper, and garlic until softened.
  5. Pour in the white vinegar and water, and bring to a simmer.
  6. Place the fish fillets back into the skillet, spooning the pickling liquid over the top.
  7. Simmer for an additional 5 minutes to allow the flavors to meld together.
  8. Remove from heat and let cool before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
25g
Fat
10g
Carbohydrates
15g

Supplies

Large skillet Spatula Knife Cutting board

Tools

Stove

Serving suggestions

Serve the pickled fish with steamed white rice and a side of crunchy pickled vegetables.

Tips & tricks

For a spicier kick, add a sliced chili pepper to the pickling liquid.

Cost

$15