• Ingredients: 34
  • Serves: 4

Escolar fish with mango and shrimp ravioli with special equipment: a deep-fat thermometer.

Ingredients

To marinate fish

  • 1/2 cup aji panca paste
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup minced fresh ginger
  • 4 garlic cloves, minced
  • 4 steaks escolar or swordfish, each steak quartered

For shrimp

  • 1 1/2 quarts water
  • 2 tsps. salt, plus more to season after boiling
  • 1 onion, quartered
  • 1 inch fresh ginger, sliced into thick coins
  • 16 large shrimp, in shells

For passion fruit-aji sauce

For salsa marina

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

Marinate fish:

  1. Step 1 Whisk together aji panca paste, soy sauce, mirin, ginger, and garlic in a medium bowl. Add pieces of fish and toss to coat.

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Make shrimp:

  1. Step 2 Combine water, salt, onion, and ginger in a small saucepan. Bring to a boil, reduce heat, and simmer 20 minutes to make a quick broth.

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  2. Step 3 Add shrimp and boil 1 minute, then drain immediately. When shrimp are cool enough to handle, remove shells.

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Make passion fruit-aji sauce:

  1. Step 4 Combine passion fruit juice, rocoto pepper strips, ginger, and sugar in a small saucepan. Bring to a simmer over medium heat.

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  2. Step 5 Reduce heat and simmer until mixture is the consistency of honey, about 20 minutes. Remove from heat.
  3. Step 6 Heat oil in a small skillet over medium heat. Add garlic and sauté until opaque, about 1 1/2 minutes.

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Make salsa marina:

  1. Step 7 Boil fish stock over moderately high heat until reduced by half, about 10 minutes. Add cream, reduce heat, and simmer for an additional 5 minutes.

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Make mango ravioli:

  1. Step 8 Put cream cheese and turmeric in a large bowl. Warm passion fruit juice in a saucepan over moderately low heat, then whisk in agar agar until dissolved.

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  2. Step 9 Peel one flat side of one mango. Cut 8 pasta-thin slices using a mandoline or sharp knife. Peel and slice other side.
  3. Step 10 Repeat with second mango, for a total of 32 slices. Cut a round from each slice with a 3-inch cutter.
  4. Step 11 Lay 16 mango rounds on a greased baking sheet and sprinkle with sugar, about 1/2 tablespoon per slice.

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  5. Step 12 Divide other 16 mango rounds among 4 plates, lining up 4 rounds on one side of each plate. Spread 1 tablespoon cream cheese mixture on each mango slice.

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  6. Step 13 Lay 1 cooked shrimp on top of each. Top each ravioli with 1 caramelized mango slice, sugar side up.

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Cook fish and assemble dish:

  1. Step 14 Heat 2 to 3 inches oil in a 4-quart heavy pot over moderate heat until thermometer registers 375If using carrots, slice lengthwise with a mandoline into 16 flexible strips.

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  2. Step 15 Roll strips into coils and secure with toothpicks. Fry coils in oil until crisp, 1 to 2 minutes. Transfer to paper towels to drain.

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  3. Step 16 Remove fish from refrigerator. Pour flour into a large bowl. Using a fork, transfer pieces of fish to flour and toss to coat.

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  4. Step 17 Re-warm passion fruit-aji sauce over low heat. Stir in passion fruit juice, 1/2 tablespoon at a time, until sauce is thin enough to drizzle.

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  5. Step 18 Place 4 fish pieces in a vertical line on each plate, each piece opposite a mango ravioli. Spoon a little salsa marina over each piece of fish.

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  6. Step 19 Drizzle 4 horizontal lines of passion fruit-aji sauce across each plate, one line across each row of fish and ravioli.

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  7. Step 20 Remove toothpicks from carrot spirals. Arrange 4 spirals in a vertical line down the center of each plate, between fish and ravioli.

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