A delicious, healthy and flavorful stew of steamed bonito, Peruvian peppers and vegetables
Course Main Course, Main Dish
Prep Time 20minutes
Cook Time 20minutes
Wok or large skillet
4fresh white meat fish fillets of 7 ounces eachflounder, bonito
2teaspoonsají panca paste
1teaspoon fresh ginger
½fresh ají amarillo chilli pepper cut into longthin strips
3cupsfish stock or water
Saltcumin and pepper to taste
2large sweet potatoesboiled and sliced
1.5cupschicha de jora corn beer or wine
½ aji limo pepperchopped and seeded
Yuyo seaweed garnich
(If you’re using chicha de jora or wine, you need to marinate the fish for an hour at room temperature before following the rest of the recipe)
First, finely chop the onion, ginger, garlic, ají amarillo strips, tomato slices, cilantro and set aside.
Marinate the fish with salt and pepper.
Heat the oil in a wok or large skillet, and fry the onion, garlic, ginger, and ají panca.
Fry until the onion is almost transparent.
Add the fish fillets, tomatoes, ají amarillo strips and add the fish stock, making sure to add enough to cover all of the fish.
Season with some salt, pepper and cumin, and boil over high heat for 12 to 15 minutes. It’s very important to keep an eye on the fish to make sure it doesn’t get overcooked, you really want the steamed fish fillets to stay in one piece.
Turn off the heat, add the chopped cilantro and squeeze the juice of two limes over fish.
Serve the fish fillet with abundant liquid in a bowl, with the rice (and slices of sweet potatoes) in another bowl. Enjoy!