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ESCABECHE - CHEF DIEGO OKA

ESCABECHE - CHEF DIEGO OKA
  • ESCABECHE 
  • Cobia chicharron, onions, aji panca and vinegar 


    Cobia chicharron  

    6

    Oz 

    Cobia fillet 

    4

    Tbsp 

    Flour 

    2

    Tbsp 

    Potato starch 

    1

    Ea 

    Egg 

    Confit garlic 

    1

    Ea 

    Lime juice 

    1

    lt

    Vegetable oil 

    Salt 


    1. Mixed the flour and potato starch.
    2. Heat the oil in a pot at 400F
    3. Seasoned the blue cobia fillet with salt, egg, confit garlic paste and lime juice.
    4. Then pass it in the mixture of flour and potato starch. 
    5. Fry it until cooked and golden color.

    Aji panca and vinegar sauce.  

    1

    Tbsp 

    Aji panca paste

    1/2

    Tbsp 

    Aji amarillo paste 

    ½ 

    Ea

    Red onion 

    ½ 

    tsp

    Chopped garlic 

    1/4

    Cup 

    White Vinegar

    Salt

    1/4

    Tbsp

    Tamarin paste 

    1

    Tsp 

    Unsalted butter

    Pinch

    Ground cumin 

    Pinch

    Oregano 

    ½ 

    Cup 

    Fish stock 

    10

    ea

    Cilantro leaves

    3

    Tbsp 

    Vegetable oil


    1. In a pan at medium low heat vegetable oil, sautee the red onions cut in thick juliennes and chopped garlic. 
    2. Add and cooked the aji panca paste and aji amarillo paste until breaks.
    3. Add the white vinegar, tamarin paste, cumin, oregano, salt and fish stock. 
    4. Reduce until have consistency and finished with butter and chopped cilantro.

    To plate 

    1. Soaked the cobia chicharron in the escabeche sauce.
    2. The fish chicharron will absorb the flavors of the sauce.
    3. TIP! if you marinate the fish with the sauce for 1 day will be better.
    4. Served in a dish with the onions and finish with some olive oil.
    5. Decorate with some fried cilantro leaves.
    categories : CHEF RECIPES