Peruvian Fried Fish With Onion Sauce Escabeche De Pescado Recipes
PERUVIAN SUDADO DE PESCADO (PERUVIAN FISH STEW)
This classic Peruvian fish stew recipe is courtesy of editorial assistant Camila de Onis.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 12
Steps:
- Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
- Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
- Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
- Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.
PESCADO SUDADO (PERUVIAN STEAMED FISH FILLETS)
On a recent outing in NYC with some friends I met here on Recipezaar, we went out for Peruvian food where I fell in love with this dish. Naturally, looked for a recipe and this one appears close. Have not tried it yet but plan to soon.
Provided by justcallmetoni
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
- Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
- Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.
Nutrition Facts : Calories 192.9, Fat 5.7, SaturatedFat 1.1, Cholesterol 76.7, Sodium 1093.5, Carbohydrate 7.4, Fiber 1.5, Sugar 3.5, Protein 22.3
PERUVIAN FRIED FISH WITH ONION SAUCE (ESCABECHE DE PESCADO)
Steps:
- In a bowl, add ingredients for sauce and allow to marinate while preparing fish, about 20 minutes. Sauce may stand for up to 1 hour. Heat oil in a skillet on medium. Add enough oil to be able to shallow fry fish. In a bowl combine flour, salt and pepper. Dredge fish filets and fry in oil until cooked and golden brown, about 5 minutes each side. Set aside on serving platter. Discard all but a few tablespoons of oil, and turn heat to medium-high. Add sauce and simmer, stirring constantly, until onions have softened and sauce has reduced and thickened, about 5-10 minutes. When sauce is ready, pour sauce over fish and serve with rice, sweet potatoes and corn. Enjoy!
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- In another frying pan, add ¼ cup of oil and start frying the sliced onion. After approximately a minute, add the strips of yellow chili, crushed garlic, yellow chili powder, panca chili powder, salt, pepper and cumin and mix well as you continue to fry. After a few more minutes, add the red vinegar and finally some oregano. Turn off the heat.
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