Pescado Sudado Peruvian Steamed Fish Fillets
Dive into the vibrant flavors of Peru with *Pescado Sudado*, a comforting, aromatic dish of steamed white fish fillets simmered in a savory broth infused with aji amarillo paste, garlic, and lime. This Peruvian classic highlights tender fish fillets like tilapia or snapper, gently cooked atop a medley of sautéed tomatoes, onions, and red bell peppers, creating a dish that’s both zesty and satisfying. Enhanced with fresh cilantro and scallions for a burst of freshness, and optionally paired with yucca or potatoes, this one-pot recipe is a perfect balance of bold spices and comforting textures. Ready in just 40 minutes, it’s an ideal choice for a quick yet impressive dinner, especially when served with a side of steamed white rice to absorb the richly flavored broth. Whether you're a fan of Latin American cuisine or exploring Peruvian recipes for the first time, this seafood delight is sure to captivate your taste buds.
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Recipe Information
Ingredients
- 4 fillets white fish fillets (e.g., tilapia, sea bass, or snapper)
- 2 units lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 units garlic cloves, minced
- 1 unit yellow onion, sliced
- 3 units tomatoes, sliced
- 2 tablespoons aji amarillo paste (Peruvian yellow chili paste)
- 1 cup fish stock or water
- 2 tablespoons fresh cilantro, chopped
- 2 units scallions, chopped
- 1 unit red bell pepper, sliced
- 2 units yucca or potatoes (optional, boiled and cut into chunks)
Instructions
Rinse the fish fillets under cold water and pat them dry. Rub the fillets with the juice of 1 lime and sprinkle with salt and pepper. Set aside to marinate for 10 minutes.
Heat the vegetable oil in a large, deep skillet or pot over medium heat.
Add the minced garlic and sliced onion to the skillet. Sauté for 2-3 minutes until the onions are softened and fragrant.
Add the sliced tomatoes, red bell pepper, and aji amarillo paste. Cook for another 3-4 minutes, stirring occasionally.
Pour in the fish stock or water, then squeeze in the juice of the second lime. Bring the mixture to a gentle simmer.
Carefully place the fish fillets on top of the sautéed vegetables and broth. Cover the skillet with a lid and steam the fish for 10-12 minutes, or until the fillets are cooked through and flake easily with a fork.
If using yucca or potatoes, add the boiled chunks during the last few minutes of cooking to heat them through.
Sprinkle the chopped cilantro and scallions over the top before serving.
Serve the Pescado Sudado hot, optionally accompanied by steamed white rice to soak up the flavorful broth.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 11% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 695 mg | 30% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.2 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 65 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 975 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
