This dish is tasty, healthy, economical and fresh. The Fish marinade It is a summer dish (which is typical of summer) within the coasts of the Peruvian country. Its history dates back to the time of the Romans between the third century, where it was reported for the first time in "Arabian Nights" where there was already talk of meat stews with vinegar and other ingredients.
At that time, there was no refrigerator or the way to refrigerate food, and that is where the Romans found it necessary to invent the only way to preserve food: with salt or in acid media such as vinegar or in wine, two of the substances that are currently used for its preparation, such as acres. Naturally, escabeche means sauce or marinade that is made with fried oil, wine or vinegar, bay leaves and garlic, ingredients that help preserve and also give the preparation a succulent flavor.
On the other hand, there are three other well-defined theories about the Fish marinade and its origin: The first points to the fact that is derived from an Arab-Persian creation called sikbagr, whose main elements are vinegar and spices and which is pronounced iskabech. The second that indicates the preserve of a fish called “alacha or aleche” attached to the Latin prefix "esca" which means (food) and the third that refer to what it was the Arabs who passed this marinating technique on to the Sicilians (the largest island in the Mediterranean) and that they brought it to Peru during the Italian emigration to Peru.
Fish Marinade Recipe
Ingredients
- 6 to 8 slices of fish or fillet that can be grouper, sierra dorado or hake.
- 4 tablespoons of vegetable oil
- 2 large yellow onions, sliced or shredded
- 6 large garlic cloves cut into slices
- 1 bell pepper cut into strips (can be yellow, green and red)
- 3 Bay leaves
- ¼ cup stuffed olives can be whole or sliced
- ½ cup apple cider vinegar
- ½ cup paca chili
- 1 cup of wheat flour
- 1 cup olive oil
- Salt and pepper to taste
Materials or utensils
- Knife
- Cutting board
- A bowl
- Skillet
- kitchen clamp
- Plateau
- Dish towel
- Absorbent paper
Preparation
In a container place the fish and add the salt and ground pepper, then let it rest so that it grabs flavor.
In a tray add the flour and take each slice of fish gently passing them through the tray, Allowing to spread flour on both sides.
Subsequently, heat the pan with the two tablespoons of vegetable oil and fry the fish in an estimated time of 5 minutes on each side over low heat, taking into account that it does not burn, only that it is cooked and well browned. When ready, drain the oil and place it on absorbent paper.
In the same pan, fry the onion, garlic, bell pepper, chili peppers, bay leaves, olives and part of the pepper over low heat. Everything must be crystal clear, which will take between 3 to 5 minutes to achieve.
When ready, add the olive oil and vinegar, stir well and let cook for 15 minutes on low heat.
Now, in a bowl place the mixture and add the cooked fish on top. Let marinate for a full day so that the fish absorbs all the flavor. At the end of the day, take to the pan and seal all the flavors.
Serve accompanied by rice, pasta or any soup of your choice.
Tips and recommendations
east rich Fish marinade can be added small pieces of carrot to add a sweet touch to the preparation. Also, to get a colorful dish, you can integrate peppers of different colors, such as green, red, yellow and orange.
At the same time, you can decorate with green olives, stuffed olives, or diced pickles and, if you like, you can stand out a little more by adding some fresh basil leaves or parsley above the fish.
It is important that before starting the preparation check the quality and condition of the fish what are you going to cook, so that the skin is not damaged, punctured or discarded and that the meat is totally edible, free of blood or bones.
Fun facts
- El Fish marinade is prepared in Peru as a traditional meal in the season of Holy Week, since in many Christian homes fish or shellfish is usually consumed instead of meat.
- The term "Marinade" It refers to the marinade used to marinate various foods in order to preserve them for a long time. In this case, vinegar together with herb water, spices and the food to be preserved go hand in hand to recreate a dish that, when there was no refrigerator or other means of refrigeration, It was the only way to preserve meat and fish.
- Pickles do not have a strong fishy or meaty smell. Acid media stop the putrefaction of other organic tissues such as meat, which is why it has been called "Marinade” to any culinary preparation that includes a light preparation in wine vinegar as a medium acid. Besides, the addition of peppers, so common in Spanish pickles, is due to a fungicidal function that it possesses.
- Thanks to the spread of Hispanic culture since the XNUMXth century and due to direct contact with various countries in America and the expansion of its influence throughout Asia, the “Marinade” is known as a nutritious dish that is easy to prepare and It has been adapted to the different American and Filipino cuisines according to their resources and needs.
