Serves 2
Chorrillos is a traditional fishermen´s district in Lima. Every day, these strong and brave men sail before dawn in search of their daily fish, and then spend the day selling their treasure in the market. Their women are experts at cooking fish and seafood, and most sell cebiche and other dishes—such as this one—which are prepared with professional skill.
½ cup vegetable oil
2 garlic cloves, chopped
1 red onion, cut in thick slices
1 tablespoon ají amarillo paste (optional)
1 tomato, peeled and chopped
½ teaspoon dried oregano
¼ cup red wine vinegar
Salt and pepper
½ cup fish stock
2 tomatoes, peeled and cut in thick slices
2 seabass fillets (about 8 ounces each)
2 cilantro sprigs
2 cups cooked white rice
1. Heat the oil in a saucepan over medium heat; add the garlic, and onion, and sauté until transparent.
2. Add the ají amarillo paste, chopped tomato, oregano, salt, and pepper. Stir and add the vinegar and stock. Sauté for 30 seconds.
3. Add the sliced tomato and sauté quickly. This sauce should be ready in about 45 seconds or so, if your stove has a strong flame.
4. Meanwhile, season the fish with salt and pepper, and pan fry in a little oil over high heat, until golden on both sides (about 2 minutes on each side).
5. Put a little sauce with veggies on each dish, and top with one fish. Cover with more sauce and veggies, and garnish with a cilantro sprig.
6. Serve with white rice on the side.
If you like fiery food, add more chili pepper to this recipe. You can also leave it completely out if you have a sensitive palate. Serve fluffy white rice on the side, and/or boiled corn, fried sweet potatoes, or steamed yucca.