Discover how to prepare a delicious fish escabeche recipe with Alaska Pollock. It’s an excellent choice for any occasion. It’s a spectacular dish, a true explosion of flavors.


  • Alaska Pollock fillets
  • salt and pepper to taste
  • 4 tbsp flour
  • vegetable oil for frying

For the escabeche:

  • 3 red onions
  • 4 tbsp of mirasol chili paste
  • 4 tbsp of aji panca chili paste
  • 4 tbsp of yellow chili paste
  • 2 fresh yellow chili peppers, without tips, cut in half, cleaned of seeds and veins, cut into 4 lengthwise strips.
  • salt to taste
  • high quality red wine vinegar


  1. Start by seasoning the fish with salt and pepper. Then, coat it with flour, shaking off the excess.
  2. In a pan, add approximately 3 mm of vegetable oil and heat it over medium-high heat.
  3. Fry the fish, browning it on both sides until it’s crispy and golden.
  4. Remove it and place it in the dish where it will marinate with the sauce. Carefully, eliminate any excess oil.

Escabeche preparation:

  1. In the same pan, add all the escabeche ingredients and mix. Bring the mixture to a boil.
  2. As soon as the sauce starts to boil, remove it from the heat and pour it over the fried fish. Ensure that the sauce also covers the underside of the fish.
  3. Let the fish marinate for at least 4 hours or, ideally, overnight.

Serve the escabeche cold, at room temperature, or warm, according to your preference. Accompany it with sweet potato slices, hard-boiled eggs cut into quarters, and olives. It’s also delicious with a bit of rice if you like. Enjoy!

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