← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 4 firm white fish fillets (sea bass, cod or hake), about 180 g each
• 2 Lime, juiced
• ½ tsp Cumin
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 2 Red onion, cut into thick wedges
• 3 cloves Garlic, crushed
• 1 tsp Ginger, finely grated
• 2 tsp Ají panca paste
• 1 tbsp Ají amarillo paste
• 120 ml dry white wine (or chicha de jora)
• 250 ml fish stock
• 3 Tomato, thickly sliced
• 1 Red chilli, cut into thin strips
• 1 handful Coriander (cilantro), chopped
• 300 g white rice, cooked, to serve
• 2 sweet potatoes, boiled and sliced (optional)

Method

1. Season the fish with half the lime juice, the cumin and half the salt while you start the sauce.
2. Heat the oil in a wide, lidded frying pan over medium heat. Cook the onion wedges for 3–4 min, until just softening but still with some bite. Add the garlic, ginger and both ají pastes and fry for 2 min, stirring.
3. Pour in the wine and let it bubble for 2 min, then add the stock and the rest of the salt and bring to a simmer.
4. Lay the tomato slices over the onions, set the fish on top and scatter over the chilli strips. Cover and cook at a gentle simmer for 8–10 min, until the fish is opaque and flakes easily.
5. Squeeze over the remaining lime juice and scatter with coriander. Serve the fish and its juices with rice and boiled sweet potato.

Tips

• Keep the heat low once the fish goes in; a gentle steam keeps the fillets in one piece.
• Add a handful of mussels or prawns with the fish for a fancier sudado.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights