Category: Main Course
Fresh Sea Smelt Escoviche - TastyPlanner.com
Chef: Marshmallowhead
Fish is so good. Little fresh fish in particular. I can’t imagine how kickass it would be if I actually lived somewhere close to a fish-friendly coast. Anyway, escoviche is from the Caribbean islands using larger fish, my smelt version comes from something similar served in Japan.
Ingredients
1/2 onion, sliced in rings
1 red pepper, sliced thin
Juice of 1 lime
1/4 cup white vinegar
1 tsp sugar
1 fresh chili, seeded and chopped
Sunflower, peanut or other frying oil
1/2 lb. finger sized fresh sea smelts, cleaned and patted dry
1/2 cup corn starch
Instructions
Saute the onions and peppers in a tablespoon of oil for a few minutes, till just slightly softened. Remove from heat, add lime, sugar, vinegar and chili, and set aside in a covered casserole dish.
When cleaning smelts, make sure you dry the inside cavity to prevent splatter. Season with salt and fresh pepper, then pat each one lightly with corn starch. Fill a pan 2/3 inch with oil, and heat on high. Slip in smelts and fry until golden on the edges. Don’t overcrowd the pan, or else the temperature will drop. Transfer on paper towels. When slightly cooled, put smelts in a deep dish and cover with onion pepper vinegar mix. Let marinate at least 30 minutes before serving. The longer it sits in the vinegar, the better.
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