If you enjoy Peruvian cuisine, today I bring you a delicious dish made with fresh fish and a few seasonings that give it a special flavor. This is a very simple dish to prepare, and you can pair it with various side dishes such as a green leaf salad with cherry tomatoes, steamed potatoes, or white rice. Take note of the ingredients and step-by-step instructions to prepare this delicious Pescado a la Chorrillana, one of...
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Season the fish fillets with salt and pepper to taste.
Lightly coat the fish fillets in flour and fry them in hot oil. Once golden and cooked through, remove them and place them on paper towels. Cover them to keep warm.
In a skillet, heat the oil and sauté the onions. Add the garlic and cook for one minute.
Add the chili paste, tomatoes, cilantro, and chili strips. Season with salt and pepper to taste, and cook for a couple of minutes.
Add the fried fish fillets to the skillet and cook for five more minutes over low heat.
Remove from heat and drizzle with lemon juice.
For a more authentic flavor, use fresh ají amarillo peppers if available.
Pair this dish with steamed potatoes, white rice, or a fresh green salad for a complete meal.
Make sure the oil is hot enough before frying the fish to achieve a crispy texture.
Can I use a different type of fish for this recipe?
Yes, you can use any firm white fish such as cod, tilapia, or sea bass.
What can I substitute for ají amarillo paste?
If you can't find ají amarillo paste, you can use a mild chili paste or a mix of yellow bell pepper and a pinch of chili powder.
Can I prepare this dish in advance?
It's best to prepare and serve this dish fresh, but you can make the sauce ahead of time and reheat it before adding the fried fish.
Is this dish spicy?
The dish has a mild heat from the ají amarillo, but you can adjust the spice level by adding more or less chili paste.
What sides pair well with Pescado a la Chorrillana?
Steamed potatoes, white rice, or a green salad with cherry tomatoes are excellent side options.
