Escabeche de Pescado

Step by stepInstructions

1. Season the fish fillets with salt and pepper, then dredge them lightly in the flour, shaking off the excess.
2. Heat the oil in a large skillet over medium-high heat and fry the fish for 3 to 4 minutes per side until golden and crisp; drain on paper towels and arrange in a shallow dish.
3. Pour off all but 2 tablespoons of the oil, then cook the onion rings over medium heat for 6 minutes until soft but not browned.
4. Add the garlic and aji amarillo paste and cook 1 minute, then pour in the vinegar, stock, oregano, and bay leaf.
5. Simmer the sauce for 5 minutes until slightly reduced, then season with salt.
6. Pour the hot onion sauce over the fried fish, scatter the olives on top, and let it sit for at least 15 minutes so the flavors meld.
7. Serve warm or at room temperature with rice and boiled sweet potato slices.