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Gastronomy

Sudado / Steamed Fish

Excelent

Kindly offered to our readers by Chef Luis Cordero Larrabure

Ingredients

Recipe for 2 people

350 to 400 gram fish filet, preferably grouper

1 medium red onion, sliced julienne-style

1 plum tomato, peeled and seeded, sliced julienne-style

½ cup fish fume (stock)

¾ cup chicha de jora

1 teaspoon ground black pepper

1 teaspoon cumio

Salt

1 aji limo, puréed

1 aji limo, seeded and sliced thin

1 teaspoon pureed garlic

1 lime or lemon, cut in fours

1 tablespoon vegetable oil

This dish is usually served with white rice in its own plate on the side.Required cooking Utensils

Glazed ceramic pan with lid

Wooden spoons for the preparation

Preparation

Rub on salt, pepper, and cumin powder to the fish filet

Place the glazed ceramic pot on the burner. Add your vegetable oil and heat well.

Fry the garlic and onions. Move discretely to avoid browning on the inferior part.

When the onions are caramelized, add the fish fume and the chicha de jora.

When the broth starts to boil, place the fish in the middle of the pan. Don´t move it. If necessary add a little more chicha and fume to maintain the original level. Add the grounded and minced chili. Cook for five minutes.

Add the tomato and cover the pan. Cook for 10 minutes on medium fire. Then add the chopped cilantro.

We suggest to serve this food in the same pan it was prepared. We also suggest this dish be accompanied with white rice that should be served in a separate dish. The dish can be decorated with a lemon/lime cut in two, and you can add it to your dish too.