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Combine vinegar, onion, hot pepper and mint in a bowl. Let stand for 1 hour.
Wash and pat dry fish. Combine salt, pepper and flour and coat fish. Fry in hot oil (1 Ľ cups approx.). Save covered.
In separate skillet fry garlic, ground aji, salt, pepper and dash of cumin. Add vinegar mixture with onions and yellow hot peppers. Bring to a boil.
In platter place fish, top with onion sauce. Let cool.
Decorate with lettuce leaves, sweet potato, hard-boiled eggs halved and corn slices.
Note:
To grind the aji panca soak in cold water for 5 hours. Then cut and remove seeds and veins. Boil for 2 hours, changing the water after 1 hour to decrease hotness. Blend with oil until a puree consistency is obtained.
6 servings
How to fillet, skin and debone fish
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