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 blends two rich culinary traditions. Serve it with white rice for a complete meal.
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Cut the fish fillets into pieces about 3 centimeters in size.
Season the fish pieces with salt and sillao, then sprinkle them with chuño to create a crispy coating.
Heat enough oil in a frying pan and fry the fish pieces until they are cooked through and golden brown.
Remove the fish and place them on paper towels to absorb excess oil.
In a frying pan, heat three tablespoons of oil and sauté the garlic until golden, being careful not to burn it.
Add water, vinegar, sugar, green chili strips, chopped scallion, sillao, and the ajinomoto seasoning. Mix well and cook for a couple of minutes.
Add the fried fish to the pan and let the sauce thicken slightly.
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.
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.
