What can I cook? One of the tastiest preparations you can try has fish as its protagonist. Among the advantages that Peruvians have is the great variety we have to prepare our marine dishes, and even better if it is from a fresh catch. This product fits very well with recipes from the coast, mountains and jungle.
If you are organizing to get your meals ready for this Easter 2022, we share the best recipes based on fish, with step-by-step recommendations for you to learn to recognize the best piece for your lunches or dinners.
The fact: during these religious holidays the price of fish in Peru has a slight variation in price. Ask your landlord to recommend the best option according to the preparation you are going to make.
RECIPE FISH SWEAT
INGREDIENTS: 600 grams fish, 2 cloves garlic, 2 units fresh tomato, 2 teaspoons yellow pepper paste, 1 tablespoonful chopped cilantro, 1 unit cooked yucca, 2 small slices of kion or ginger, 1 ounce of dry white wine, 1/2 unit yellow pepper, 1 unit red onion and 2 cups cooked white rice.
PREPARATION: all ingredients must be thoroughly washed, in the case of vegetables, peeled. We are going to season the fish with salt and pepper. On the other hand, in a pan/pot we will make the dressing with garlic, tomato, yellow pepper paste. This mixture should be cooked for about 10 minutes over low heat. Then add sheets of ginger and a splash of white wine. Let her keep cooking. [Read the full recipe here]
RECETA CHUPE DE PESCADO
INGREDIENTS: 300 g of pieces of fish, 1/2 cup oil, 1 cup of chopped onion, 4 cloves of chopped garlic, 2 chopped tomato without skin or seeds, 3 liters fish broth, 1/2 cup of rice, 1/2 kilo of white potato peeled and cut in half, 1 sliced corn, 1 cup green beans, 1 cup of cabbage in pieces, 1 cup of diced squash, 1/2 cup chopped huacatay, 2 eggs, 200 ml of evaporated milk, 250 gr of crumbled fresh cheese, pepper and salt to taste.
PREPARATION: Put in a pot 3 liters of water, the fish spine, together with the bones and the head. Add one onion, two whole garlic, pieces of kion and salt. Let it boil about 15 minutes. After that time passes, it will be time to break or crush the bones in the same pot, with the intention that the flavor intensifies and let it boil for 5 more minutes. Take a colander and a container to drain all the broth through the strainer. [Read the full recipe here]
RECETA CEVICHE DE JAVIER WONG
INGREDIENTS: 300 grs. sole fillet, 1 red onion, 3 lemons, salt and pepper. For the accompaniment: 1 corn, 1 potato or sweet potato, lettuce leaves, rocoto pepper and canchita serrana.
PREPARATION: Cut the fish into cubes of the same size. In a bowl place the fish meat and add the onion that was previously cut into a feather. Add the juice of the lemons and salt to taste. [Read the full recipe here]
RECETA ARROZ CON MARISCOS
INGREDIENTS: 1 tablespoonful of ground garlic, 1 tablespoonful of liquefied panca pepper, 1/2 cup of liquefied yellow pepper, 1 teaspoon of toothpick, 1/4 cup of white wine, 3 tablespoons of cilantro and parsley, 1/2 liter of choros broth, 1/2 kilo of cooked seafood mix (lapas, octopus, prawns, shrimp, squid, clams and choros). 1 cut pepper into strips, 1 yellow chili pepper cut into strips, 3/4 cooked rice, 1/4 cup peas, 1/4 cup tiger milk, salt, cumin and pepper to taste.
PREPARATION: In a pot over high heat prepare the dressing, using onion and ground garlic. Let the flavors complement each other for 5 minutes. After time, add chili panca and the yellow pepper. To the previous preparation add salt, cumin, pepper, turmeric. Add up the amount of white wine and mix very well. Add a spoonful of cilantro and parsley. At this point we are going to add the broth of choros, which have previously been boiled with water), the barnacles and the cooked octopus. Let's include the pepper, yellow pepper and mix well. [Read the full recipe here]
RECETA JALEA MIXTA
INGREDIENTS: 2 fish fillets, 400 grams of seafood mixture, 1 tablespoonful of grated kion, 2 tablespoons liquefied garlic, 1 cup of unprepared flour, 1 cup of potato/corn starch, 1 tablespoonful of baking powder, 1 egg and 3 cups of vegetable oil.
PREPARATION: In a bowl, add 1 cup of previously sifted flour, 1 cup of previously sifted chuño and 1 tablespoonful of baking powder. (Baking powder and chuño will help make the fried foods crisper.) Reserve flour mix. Beat an egg, set aside. Season the fish and seafood fillets with salt to taste, liquefied garlic to taste, grated ginger and squeezed to taste. [Read the full recipe here]
RECOMMENDATIONS FOR BUYING FISH
- Check that fresh fish have scales tightly attached to each other and strongly attached to the skin and have a metallic sheen.
- The eyes should occupy the entire orbital cavity, be transparent, bright and protruding.
- The muscles should be tightly attached to the spine and should not separate when applying pressure.
- The smell should always be soft and pleasant.
- All products must be refrigerated or covered with ice.
- If you buy frozen fish, they must be completely rigid, without erosion or tears in the skin.
- If you buy filleted fish, see that there are no color differences on the entire surface of the cut.
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