Serves 4
Asian flavors are deeply rooted in Peruvian cuisine. We love to use exotic ingredients to make sauces and to season many dishes, and anticuchos are an example of this. When you make this recipe, you can use shrimp, chicken, or pork instead of salmon.
½ tablespoon sesame seeds
1 pound salmon fillets, cut in 1 x 1–inch cubes
1 red bell pepper, cut in 1-inch cubes
12 scallions (the white part)
½ cup rice vinegar
¼ cup sugar
¼ cup oyster sauce
2 cups fish stock
1–2 tablespoons ají panca paste
Salt and pepper
3 tablespoons butter
2 tablespoons scallions (green part only), finely sliced
1. Put the sesame seeds in a pan over medium-low heat, and shake the pan until the seeds become fragrant. Don’t do this for too long because they burn fast.
2. Using bamboo skewers, pierce the salmon pieces, alternating with bell peppers and scallions.
3. Put in a dish, season with salt and pepper, cover with plastic film, and refrigerate while you make the sauce.
4. Cook the rice vinegar and sugar in a saucepan over medium heat, until the sugar melts and starts to turn lightly golden.
5. Add the oyster sauce, fish stock, and ají panca. Bring to a boil and reduce by half. Season with salt and pepper.
6. Turn the heat to low and add the butter, piece by piece, swirling the sauce in the pan until it’s slightly thick and glossy.
7. Grill—or broil—the kebabs for 3 minutes on each side. Do not let the fish dry.
8. Distribute the skewers on 4 plates and cover with the sauce. Sprinkle with sliced scallion greens, the sesame seeds, and serve.
Grilled veggies or vegetable stir-fried rice are a great side for these kebabs.