Pescado La Chi Yue is a delightful dish from the fusion of Chinese and Peruvian cuisine, known as 'chifa.' This recipe features boneless, skinless fish, such as hake, paired with a flavorful sauce made from garlic, green chili, onion, and soy sauce. It's a simple yet exotic dish that perfectly...
Ingredients
For the Fish
fish1/2kg
ajinomoto (MSG)1/2tbsp
chuño (potato starch)2tbsp
white vinegar2tbsp
sillao (soy sauce)1/2tbsp
oil, as needed
For the Sauce
garlic1clove
green chili, cut into strips1
water3/4cup
salt2tbsp
sugar4tbsp
scallion (green onion)1- chuño (potato starch)2tbsp
- sillao (soy sauce)1/2tbsp
Nutrition (per serving)
Calories
261.1kcal (13.06%)
Protein
26.4g (52.9%)
Carbs
31.6g (11.51%)
Sugars
12.5g (25%)
Healthy Fat
1.8g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
How to make Fish La Chi Yue
Prepare the Fish
- Step 1
Cut the fish fillets into pieces about 3 centimeters in size.
- Step 2
Season the fish pieces with salt and sillao, then sprinkle them with chuño to create a crispy coating.
- Step 3
Heat enough oil in a frying pan and fry the fish pieces until they are cooked through and golden brown.
- Step 4
Remove the fish and place them on paper towels to absorb excess oil.
Prepare the Sauce
- Step 1
In a frying pan, heat three tablespoons of oil and sauté the garlic until golden, being careful not to burn it.
- Step 2
Add water, vinegar, sugar, green chili strips, chopped scallion, sillao, and the ajinomoto seasoning. Mix well and cook for a couple of minutes.
- Step 3
Add the fried fish to the pan and let the sauce thicken slightly.
Nutrition (per serving)
Nutrition (per serving)
Calories
261.1kcal (13.06%)
Protein
26.4g (52.9%)
Carbs
31.6g (11.51%)
Sugars
12.5g (25%)
Healthy Fat
1.8g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the fish pieces are evenly coated with chuño to achieve a crispy texture.
Adjust the amount of green chili to suit your spice preference.
Serve the dish immediately after preparing to enjoy the crispiness of the fish.
FAQS
Can I use a different type of fish?
Yes, you can use any boneless, skinless fish with a good amount of meat, such as cod or tilapia.
What is chuño, and can I substitute it?
Chuño is potato starch commonly used in Peruvian cuisine. You can substitute it with cornstarch if chuño is unavailable.
Is this dish spicy?
The dish has a mild spice level due to the green chili. You can adjust the chili quantity to make it spicier or milder.
Can I make this dish gluten-free?
Yes, ensure the soy sauce you use is gluten-free, and the dish will be suitable for a gluten-free diet.
What can I serve with Pescado La Chi Yue?
This dish pairs perfectly with white rice, but you can also serve it with fried rice or steamed vegetables.
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