- 1/2 cup aji panca paste
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup minced fresh ginger
- 4 garlic cloves, minced
- 4 (6-oz) steaks escolar or swordfish, each steak quartered
- 1 1/2 quarts water
- 2 teaspoons salt, plus more to season after boiling
- 1 onion, quartered
- 1 inch fresh ginger, sliced into thick coins
- 16 large shrimp, in shells
- 1 cup passion fruit juice
- 2 fresh rocoto chile peppers, seeded and sliced
- 1/4 cup minced fresh ginger
- 5 tablespoons sugar
- 1 teaspoon vegetable oil
- 4 garlic cloves, minced
- 1 cup aji panca paste
- 2 cups fish stock (fresh or frozen)
- 1/4 cup heavy cream
- Salt and pepper
- 8 oz cream cheese, room temperature
- 2 tablespoons ground turmeric
- 1 cup passion fruit juice
- 1/4 cupagar agar powder (available at health food stores and Asian groceries)
- 2 firm-ripe mangoes
- 1/2 cup sugar
- About 2 quarts vegetable oil
- 3 carrots (optional, for garnish)
- 3 cups all-purpose flour
- 1-2 tablespoons passion fruit juice
- Sea salt (for garnish)
- Fresh chives (for garnish)
- Special equipment: a deep-fat thermometer
- Whisk together aji panca paste, soy sauce, mirin, ginger, and garlic in a medium bowl. Add pieces of fish and toss to coat. Cover and refrigerate 2 hours.
- 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. Add shrimp and boil 1 minute, then drain immediately. When shrimp are cool enough to handle, remove shells. Season shrimp with salt.
- Combine passion fruit juice, rocoto pepper strips, ginger, and sugar in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer until mixture is the consistency of honey, about 20 minutes. Remove from heat.
- Heat oil in a small skillet over medium heat. Add garlic and sauté until opaque, about 1 1/2 minutes. Add aji panca paste and continue to cook, stirring, for an additional 3 minutes.
- Stir aji panca mixture into passion fruit mixture.
- 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. Season with salt and pepper to taste.
- Preheat broiler.
- 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. Pour passion fruit juice over cream cheese and whisk until smooth.
- Peel one flat side of one mango. Cut 8 pasta-thin slices using a mandoline or sharp knife. Peel and slice other side. Repeat with second mango, for a total of 32 slices. Cut a round from each slice with a 3-inch cutter.
- Lay 16 mango rounds on a greased baking sheet and sprinkle with sugar, about 1/2 tablespoon per slice. Broil until sugar melts and browns, about 6 to 7 minutes.
- 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. Lay 1 cooked shrimp on top of each. Top each ravioli with 1 caramelized mango slice, sugar side up.
- 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. Roll strips into coils and secure with toothpicks. Fry coils in oil until crisp, 1 to 2 minutes. Transfer to paper towels to drain.
- Remove fish from refrigerator. Pour flour into a large bowl. Using a fork, transfer pieces of fish to flour and toss to coat. Fry fish in oil until crisp and brown, 3 to 4 minutes. Transfer to paper towels to drain.
- 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.
- Re-warm salsa marina over low heat.
- 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. Drizzle 4 horizontal lines of passion fruit-aji sauce across each plate, one line across each row of fish and ravioli. Remove toothpicks from carrot spirals. Arrange 4 spirals in a vertical line down the center of each plate, between fish and ravioli. Sprinkle plates with sea salt and chives, and serve.