Chilean pescado en escabeche is floured, fried fish fillets covered with a hot marinade of vinegar, onion, carrot, garlic, bay leaves, thyme, and oregano, then left to cool and marinate for at least 6 hours before serving cold. It takes 30 minutes of preparation plus 20 minutes of cooking and serves 4 people.
It is a traditional Holy Week dish in Chile, still made in some regions, especially the north, partly because it keeps for several days.
How to Make Chilean Pickled Fish?
Fresh rock fish is recommended, such as rollizo (sandperch), bilagay, cabrilla, or pejeperro, whose firm texture and flavor suit this preparation, along with white wine or apple cider vinegar. The fish is fried first, and the hot vinegar marinade is poured over it.
Nutritional Information
Each serving of pickled fish contains approximately 250 kcal, 20 g of protein, 10 g of total fat (2 g of saturated fat), 70 mg of cholesterol, 10 g of carbohydrates, 5 g of sugars, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Pescado en Escabeche Recipe
Preparation: 30 minutes
Cooking: 20 minutes
Servings: 4 people
Ingredients
- 1 kg (2.2 lb) of firm white fish fillets
- 500 ml (2 cups) of vinegar
- 2 onions, sliced into strips
- 2 bay leaves
- 2 cloves of garlic, chopped
- 1 carrot, sliced
- 1 teaspoon of oregano
- 1 teaspoon of thyme
- All-purpose flour
- Oil for frying
- Fine sea salt
- Black peppercorns
Instructions
- Wash the fish, remove the bones, and cut it into fillets. Season with salt and pepper and dust lightly with flour. In a large skillet, heat plenty of oil over medium-high heat and fry the fish for a couple of minutes per side.
- Lift it out with a slotted spoon, drain on paper towels, and arrange it in a serving dish. In a medium pot, heat a splash of oil over high heat and add the onions, garlic, bay leaves, oregano, thyme, and 3 black peppercorns.
- Lower the heat and sauté, stirring with a wooden spoon, for about 2 minutes. Add the carrots and cook for a couple of minutes, then pour in the vinegar. Bring to a boil over medium heat and keep it boiling for 2 more minutes.
- Remove from the heat and pour it over the fried fish in the dish. Let it cool to room temperature and serve cold with the onions and their juices, alongside rice, fries, pan amasado, or Chilean salads.
Additional Tips
Marinate for a long time
Let the fish marinate for at least 6 hours before serving, and ideally 24 hours; the longer, the better.
Choose your vinegar
Any vinegar works, but wine or apple cider vinegar gives the dish its characteristic profile.
Pour it hot
Pouring the marinade near boiling releases the flavor of the spices and starts the preserving process right away.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Rollizo or cabrilla | Hake or cod, thick fillets | 1:1 | Softer texture |
| White wine vinegar | Apple cider vinegar | 1:1 | Fruitier |
| Thyme | Rosemary | 1/2 the amount | More resinous |
| Fried fish | Grilled fish | 1:1 | Lighter, less crisp |
Frequently Asked Questions (FAQs)
1. Which fish is best for this recipe?
Firm, lean fish that holds its shape when fried and marinated, such as rollizo, cabrilla, bilagay, or thick southern hake fillets.
2. Is it safe to pour the marinade boiling hot?
Yes, it is the correct technique. The heat releases the spices and starts the preserving process as soon as it touches the fried fish.
3. How long does pickled fish keep?
Stored in an airtight container, fully covered by the vinegar and refrigerated, it keeps for 7 to 10 days.
4. How long should it marinate?
At least 6 hours, and ideally 24 hours for the best flavor.
What Is Pescado en Escabeche?
Pescado en escabeche is fried fish preserved in a spiced vinegar marinade with onion and carrot, a Holy Week tradition in Chile that is served cold and keeps for days.
Escabeche as a Preserving Technique
Escabeche uses the acidity of vinegar to preserve cooked food, a method brought to Latin America from Spain and applied in Chile to fish, rabbit, chicken, and vegetables.
Did You Know?
The word escabeche is believed to come from the Arabic sikbaj, the name of a medieval dish of meat cooked with vinegar, which reached the Iberian Peninsula centuries ago.
