Escolar Fish with Mango and Shrimp Ravioli
4.2
(6)
Editor's Note: This recipe is from chef Emmanuel Piqueras Villaran of Andina restaurant in Portland, Oregon. Villaran also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Villaran and Peruvian cuisine, click here.
This dish is a perfect example of Villaran Novoandina ("New Andean") style of cooking. Ingredients native to Peru, such as escolar, aji, and tropical fruit, are combined in whimsical, creative ways. The presentation is very contemporary, yet the bright, satisfying contrast of crisp fish, sweet fruit, and spicy sauce is true to Peruvian flavors.
• Escolar is a firm, rich South American fish that's sometimes available in the U.S. Swordfish makes a fine substitute in this recipe. • The rich flavor of aji panca, a mild, sweet Peruvian chile pepper, is essential to this dish. The paste is available online at www.perucooking.com. • Rocotos are Peruvian chiles that resemble red bell peppers but, until mellowed by cooking, pack a much hotter punch. Whole rocoto peppers are sold frozen in bags at markets that specialize in Peruvian ingredients. For this recipe, you can also substitute the brined version, sold in jars at www.perucooking.com, or 4 ounces of seeded red bell pepper plus 1/2 teaspoon any minced hot chile. • Look for pure passion fruit juice at natural food stores. • If you don'(ave homemade fish stock, Villaran recommends the high-quality frozen stock sold at many fish markets and upscale grocery stores. In a pinch, you can also use reconstituted fish bouillon cubes.
