Pescado Sudado Peruvian Steamed Fish Fillets Food

PESCADO SUDADO (PERUVIAN STEAMED FISH FILLETS)

Steps:

• Heat the oil in a large skillet over low heat. Add the onion, garlic, tomatoes, paprika and salt and stir-fry for 2 to 4 minutes.
• Cover the mixture completely with the fish fillets. Add the wine, cover the skillet, and cook for 5 minutes over low heat, which is just enough time to steam the fish. Garnish with the parsley.
• Serve with lemon slices, accompanied by sliced boiled potatoes, sliced boiled yuca, or hot white rice.

STEAMED HAMMOUR FILLETS

Steps:

• Preheat oven to 200C.
• Marinate hammour fillets in lemon juice and salt for half an hour.
• This will remove all the dirt from the fish.
• Remember to wash the fillets in clean water before cooking.
• Place fillets in a baking dish.
• Combine tomato juice and seasonings in a bowl.
• Pour over fish.
• Cover.
• Bake for 12-18 minutes or until fish flakes easily.

STEAMED FILLET OF SOLE

Steps:

• Chop the fennel very finely. Peel and take all the pith off the orange segments before shopping them roughly. Mix them with fennel and then with the sour cream.
• Season each sole fillet with salt and pepper, then roll them up like swiss roll using some sour cream mixture as "the jam".
• Wrap each fillet in buttered foil and stab a few holes in the parcel. Steam until cooked - about 10-15 minutes. The parcel will be firm when pressed.
• To serve, unwrap and drizzle with balsamic vinegar and some good olive oil. Serve with mashed potatoes, or a lentil stew.

PERUVIAN SUDADO DE PESCADO (PERUVIAN FISH STEW)

Steps:

• Heat olive oil in a large high-sided skillet over medium heat. Add onions and cook, stirring, until slightly crispy. Add garlic and continue cooking until golden brown, about 1 minute. Stir in aji amarillo paste and cook for 1 minute.
• Add wine and cook until reduced slightly, about 2 minutes. Add fish stock and 1/2 cup tomatoes; stir to combine. Reduce heat to a simmer, and cook until thickened, 8 to 10 minutes.
• Season halibut and shrimp with salt and pepper. Add halibut to skillet, gently pushing down, but not covering, with sauce. Cover and cook for 5 minutes. Uncover and add shrimp. Cover and continue cooking until fish is opaque, and shrimp is cooked through, about 3 minutes more. Add remaining cup of tomatoes and peas; cook until vegetables are heated through. Season with salt and pepper.
• Transfer fish to a large serving platter, and spoon sauce over fish. Sprinkle with cilantro and serve immediately.

STEAMED WHITEFISH FILLETS

Steps:

• Preheat oven to 200°C.
• Put the fish fillets in a baking dish.
• In a bowl combine the remaining ingredients.
• Pour over the fillets.
• Cover and bake for 12-18 minutes until the fish flakes easily.
• Serve at once.
• Enjoy!