INGREDIENTS
- 1 lb. cod
- 1/2 cup flour
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon olive oil
- 2 cloves of garlic
- 1 teaspoon aji panca paste
- 1/8 teaspoon cumin
- 1 red onion
- 1 habanero pepper
- 4 teaspoons honey
- 4 teaspoons red wine vinegar
- 1 cup fish stock
- 1 bay leaf
- fresh oregano or 1/8 teaspoon dry oregano
- 8 lettuce leaves
- 1 egg
- 1 sweet potato
- 4 Kalamata olives
- In addition to the ingredients above, you’ll need pots to cook the sweet potato and hard boiled egg, one skillet for the fish, a separate skillet for the pickling sauce, and a deep dish for letting the fish sit in the pickling sauce before serving.
- Cook the sweet potato in boiling water until it’s fork tender, remove from water, peel, cut in rounds, and set aside. Cook the hard-boiled egg, remove from water, peel, cut in quarters, and set aside.
- Slice the hot pepper in half, wash, and remove veins and seeds before cutting into long thin pieces. Peel and cut the onion into thick leaf-like slices. Mince the garlic.
- Clean and cut the fish into 4 pieces, season with salt and pepper, and set aside.
- Coat each piece of fish with flour, shake off excess flour, and pan fry the fish in a skillet with 1-2 tablespoons of canola oil over medium to high heat. Cook each piece until it’s a golden brown, about 4 minutes per side, or until fish is cooked through. Use a spatula to carefully turn over each piece. After cooking the fish, transfer the pieces to a deep dish and set aside.
- In a separate skillet, prepare the pickling sauce by sautéing the onions in 1 tablespoon of olive oil over medium heat. Add the minced garlic, aji panda paste, and habanero pepper. Mix well and season with salt, pepper, and cumin. Add the fish stock, honey, red wine vinegar, bay leaf, and 8 small leafs of fresh oregano. Simmer for 10 minutes over low heat.
- Pour the pickling sauce with the onions over the pieces of fish in the deep dish. Let rest at room temperature for 1 hour before serving.
- On each plate, arrange two pieces of lettuce, a round of sweet potato, a wedge of hard boiled egg, and a piece of fish. Pour some of the pickling sauce over the fish, and garnish with an olive and a sprig of fresh oregano.
Source: Piscotrail
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